To complete my trilogy of posts for the "Bein' Green" themed Mixology Monday I'm hosting, here's a second green cocktail. This one has evolved significantly over time as I've played with it, but it's inspiration came from a cocktail incorporating lovage I had at the (now closed) Compose. The muddled lovage gives the cocktail a slight savory character; if you are unfamiliar with lovage a comparison to celery will get you in the ballpark, though lovage has both a more subtle celery component and a wider herbaceous flavor profile.
I figured if muddling added a subtle enhancement to the cocktail, what if we went further and infused the spirit (here aged genever) with the fresh hops:
I've been pleased with my earlier attempts to mix hops and genever, and I find that the genever's malt and the hops are happy together this time around as well. The genever is the backbone, the hops (and/or bitters) lend bitterness and aroma, the lovage add herbal notes and a slight savoriness, whilst the maraschino and Curaçao add background fruit notes, as well as body with their sugar content. I tend to prefer my cocktails on the drier side, which is why I oft reach for the dry Curaçao, but if you don't mind a slightly sweeter profile another triple sec like Cointreau should work.
The reflection of the trees in this shot remind of a tranquil, albeit quite green, lake.
UPDATE: I've finished the roundup post, check out all 37 contributors there; we got some great drinks!