Mountain Whiskey Sour

No, this drink is not named for the Mountain Agency, one of our partners with 3st of the month... Though we expect there's probably a few drinks named after that crew around town.

This spin on the classic is named for the two key spirits, both of which come from mountains. TINCUP Whiskey hails from the Rocky Mountains of Colorado and Chartreuse comes from the French Alps. 

Before we go any further, we want to to do something. Imagine that cloyingly-sweet lip-puckering Whiskey Sour from your college days. Picture it? Okay, now dump it, because when made from scratch with the right proportions, a good Whiskey Sour is an excellent go-to cocktail. And by adding just a touch of the vegetal flavors of Chartreuse, this Whiskey Sour takes on a new level of complexity. 


The Mountain Whiskey Sour - not too sweet, not too sour - just right!


cocktail mixing glass
bar spoon
cocktail glass


2 oz TINCUP Whiskey
1 oz fresh-squeezed lemon juice (don't you dare use the crap from a little plastic bottle)
.75 oz Eli Mason Gomme Syrup 
1 dash lemon bitters
teaspoon of Chartreuse (or Absinthe)
strip of lemon zest for garnish


Start by chilling down your cocktail glass with ice and water. Set it aside and add about 5 cubes to your cocktail mixing glass. Add whiskey, lemon juice, gomme syrup and bitters to mixing glass and stir for 15 seconds or so to chill. Discard ice and water from your cocktail glass and add just a bit of Chartreuse. Swirl to coat the inside of the glass and discard any remaining. Strain cocktail into the prepared glass and garnish with lemon zest.