Jim & Rocky’s Barback Pro-Am, Part 5: Neener Neener

Jim and Rocky’s next victim — my friend Tatsu Oiye, professional drinker and fellow member of the board of the Los Angeles Cocktail Community (we help organize monthly social, networking and educational gatherings for local bartenders). Tatsu’s shift was at 320 Main, easily the best bar in Orange County and one of my very favorite bars in all of southern California. Tatsu had it somewhat harder than the rest of us — 320 was closed to the public that night, and the entire restaurant was filled with bartenders, cocktail enthusiasts and friends. Really, who will abuse you more heinously than all your closest friends and fellow drinkers? Hats off to Tatsu for remaining alive and standing under fire. 🙂

by Jim Romdall, Vessel, Seattle

1-1/2 ounce Dos Maderas PX Rum
3/4 ounce Ramazzotti Amaro
1 egg
dash simple syrup
dash Angostura Bitters
float Green Chartreuse

Combine the first five ingredients in a shaker and dry shake WITHOUT ICE for at least 20 seconds. Add ice and shake to chill. Double strain into a Irish coffee glass and float with green Chartereuse.