Chas

Chas cocktail with bourbon, amaretto, Benedictine, triple sec, and orange curaçao

The Chas is so cool, even its name sounds laid-back and confident. It’s the creation of mixologist Murray Stenson, and named for a bourbon-loving patron at the Zig Zag Café in Seattle.

The Chas marches to the beat of its own drum, with a rare combination of two orange liqueurs, plus honey and almond flavors and (of course) a big helping of bourbon.

Stenson’s recipe calls for a crisp, bright triple sec like Cointreau, and a richer, woodier orange curaçao like Pierre Ferrand or Grand Marnier. You can play around with those a bit, doubling up on one type or swapping one out for a Creole Shrubb.

Ingredients

Instructions

Stir all ingredients with ice and strain into a chilled cocktail or coupe glass.

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