The Chas is a very pleasant bourbon drink. It combines bourbon’s toasty warmth with the sweetness and complex flavors of four liqueurs — Benedictine, amaretto, triple sec, and curaçao. The end result is a cocktail that is slightly herbal, slightly nutty, subtly perfumed with citrus, and delicately sweetened.
Once again, please pardon my cluttered kitchen windowsill.
For the base, I chose High West’s American Prairie bourbon. It’s got a nice toasty flavor to it, is subtly sweet, and has a great bite. For the amaretto, I prefer Luxardo to Disaronno as it’s twice as good and half as expensive — delicious and nutty, with a subtle and spiced gingery finish which really makes it shine in this recipe. I used Pierre Ferrand’s dry curaçao as its bottle fits much more nicely in my cabinet than that of Grand Marnier (full disclosure here, folks). It nicely contributes cognac and bitter orange’s warmth. Cointreau is my favorite triple sec so far, though Combier is also a good choice. And Benedictine is, well, Benedictine. Not much choice there I suppose.
And here’s the recipe:
2 1/2 oz bourbon whiskey
1/4 oz amaretto
1/4 oz Benedictine
1/4 oz triple sec
1/4 oz curaçao (the real stuff with cognac, not the blue syrup!)
Stir all ingredients well with ice and strain into a chilled glass. Garnish with a cherry and enjoy.