As the name Purgatory implies, this cocktail is a very serious drink. So says our friend and spirits expert, Gary Regan of Ardent Spirits. Gary got this recipe from Ted Kilgore, bartender and bar manager at Monarch Restaurant in Maplewood, Missouri. As evidenced by this recipe, Mr. Kilgore's talent has made him a well respected mixologist in the Show-Me State, and everywhere else for that matter!

Seeing it first on paper, Gary thought it took courage to mix in both Benedictine and Green Chartreuse. Both have potent flavors that might fight for supremacy instead of blending into a singularly enjoyable cocktail. Gary explained that Ted Kilgore’s unorthodox choice of liqueurs mixes into a successful creation because he combines them with the sturdy base of straight rye whiskey. And it’s a hefty amount of rye whiskey, so be careful. Remember, a judicious serving of this cocktail and you'll feel a little closer to Heaven. Too many and you’ll find yourself in Purgatory!

Ingredients for 1 Drink

• 2 1/2 Ounces Rittenhouse 100-proof Straight Rye Whiskey
• 3/4 Ounce Benedictine
• 3/4 Ounce Green Chartreuse
• 1 Lemon Wedge or Twist, for Garnish

Preparation

1. Fill a mixing glass two-thirds full of ice.
2. Add the whiskey, Benedictine and Chartreuse.
3. Stir for approximately 30 seconds.
4. Strain into a chilled cocktail glass.
5. Add the garnish.

If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft

If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits