Created by Thomas Mario and published in Playboy’s Host and Bar Book 1971. This recipe is actually a reconstructed version of the original which adds a touch of simple syrup to counterbalance the tartness of the grapefruit and lemon combination making it sourer than the original which is Somewhat of a Daisy in that it gets its sweetness from the Yellow Chartreuse.

The name Cloister is a little tip o the hat to the inclusion of the Yellow Chartreuse which has been made by Carthusian Monks in the French Alps. A Cloister is a covered walk in a convent or monastery.

It is a fantastic introduction to Chartreuse for those not already inducted, which can be a challenging flavor for some people.

Of course, the strength of this cocktail lies in your choice of gin and how well those botanicals pair with those of the Chartreuse and I recommend as I do for most cocktails that you use any gin with a citrus-forward flavor profile, so most London dry gins will do and of course, Plymouth would work well.

But finding some local distilleries producing gin would also be a good idea and would change this drink in very interesting ways. For instance, I tried it with some Mulholland a locally produced gin with a lot of cucumber and citrus in its flavor profile. It revealed a whole ‘nother side to this cocktail that I found really delightful.