This cocktail was served by bartenders Darcy O’Neil and Paul Clarke at The Delachaise in New Orleans during the Spirited Dinner at Tales of the Cocktail 2007.

As this was happening, I over in the Garden District at Commander’s Palace for a different Spirited Dinner, and it was an agonizing choice. I have no regrets — it was a fantastic meal at Commander’s — but I’m still kicking myself for not having Darcy and Paul’s wonderful drinks with the wonderful dishes of Chef Chris DeBarr (now at his own restaurant, The Green Goddess). He’s one of the best, most creative and innovative chefs in the city. Read Paul’s account of the dinner for more details.

This cocktail was originally developed by Murray Stenson of the Zig Zag Café in Seattle.

Les Coulisses Cocktail

2 ounces Plymouth gin.
1/4 ounce Cynar.
1/8 ounce green Chartreuse.
2 dashes Fee Brothers orange bitters.

Stir well with ice and strain into a chilled cocktail glass. Garnish with a curl of lemon peel.

This is what drives me so nuts about the Spirited Dinners. All those great dinners and drinks on the same night, gaah!