The Chicagoist will be launching later but in the meantime please enjoy our archives.

Properly Sauced - The Pond Vesper

By Anthony Todd in Food on Oct 7, 2010 4:40PM

Pond Vesper.jpg Last weekend at North Pond, this drink seemed to jump right off of the cocktail list - and we were still sober! We'd never seen a Vesper (or a variation of it) on a menu, and after our previous attempts to popularize this glorious cocktail, we just had to try it. It was everything we'd hoped for. The gin and chartreuse (a classic combination) set each other off perfectly, and the fennel fronds added a surprisingly strong flavor element. The ratio of liquor to Lillet is a bit softer in this version, which is why this cocktail goes well with a meal - it doesn't kill your taste buds and you don't fall over drunk in your dessert.

If you can't get ahold of Chartreuse VEP, which is quite expensive, just use regular yellow chartreuse. Green will add a slightly different flavor, but go ahead and give it a try if it's all you've got.

The Pond Vesper

1 ounce Broker's Gin
1 ounce North Shore Vodka
1 1/2 ounce Lillet
1/2 oz. Chartreuse V.E.P.
1 handful of fresh fennel fronds

Combine ingredients (including some of the fennel) in martini shaker and then add
ice. Shake vigorously and strain into a chilled martini glass. Garnish
with a few fresh fennel fronds.