When I came across this recipe last year, I though it might be named after the famous Broadmoor resort hotel in Colorado Springs, which has a fairly noted bar—The Golden Bee. But no. It turns out this cocktail originated in London, England, around 2001 and is named for the high-security Broadmoor psychiatric hospital west of there, which has served a number of, um, distinguished guests in its long history. 

Crazy, right? 

But I digress. The original Broadmoor cocktail recipe called for a more neutral Speyside single malt Scotch whisky. I’ve also seen recipes that call for rye whiskey and more exotic ingredients. Whichever base liquor you use, though, it needs some backbone to balance the herbaceous, pungent Green Chartreuse that is otherwise the leading actor in the drink.

And in the damp late winter of early March, this is a perfect role for Connemara 12, one of the small handful of peated whiskeys made on the Emerald Isle. The whiskey’s smokiness marries brilliantly with the Chartreuse to evoke warmth on the palate that penetrates to the soul, and the orange bitters lift the whiskey’s citrus notes.

So light a fire, make a Broadmoor, and read a little James Joyce to drive the dampness away. 

THE BROADMOOR
2 oz Connemara 12 (peated Irish whiskey)
½ oz Green Chartreuse
¼ oz Simple syrup
3 dashes Orange bitters

Stir the ingredients with ice and strain the drink into a chilled coupe or Martini glass; float a star anise for garnish and to add still more to the hypnotic aromas of the cocktail.