Tag: chartreuse

Categories
Cocktail Recipes

Reykjavik

1.5 oz Aquavit

.5 oz Green Chartreuse

4 dash Orange Bitters

Orange peel

1. Combine all ingredients into a mixing glass with ice. 

2. Stir well, about 20 seconds. 

3. Strain into a pre-chilled coupe glass. Garnish with an orange peel and enjoy!

Categories
Cocktail Recipes

There Was a Man, There Was a Woman

2 oz Reposado Tequila

1/2 oz Green Chartreuse

1/2 oz Amontillado Sherry

3/4 oz Lime

3/4 oz Cantaloupe Syrup

Squirt Citrus Soda

Tajin

  1. Rim a glass half way with Tajin spice mixture. Set aside.
  2. Combine tequila, chartreuse, sherry, syrup, and lime in a cocktail shaker with ice.
  3. Shake well, about 30 seconds.
  4. Strain over one large ice cube in spice rimmed glass. Top with desired amount of citrus soda and stir to combine.

Cantaloupe Syrup

1 cup Water

1 cup Granulated Sugar

1 Cup Cantaloupe, cubed

  1. Cut 1 cup of fresh cantaloupe into cubes. Set aside.
  2. Bring water to a rolling boil over medium-high heat. Slowly stir sugar into hot water until dissolved.
  3. Add cantaloupe to syrup. Reduce heat and simmer for about 5 minutes. Remove from heat and allow mixture to cool completely.
  4. Add syrup with cantaloupe to a sealable container and store in the refrigerator for 24 hours.
  5. Remove syrup from container and strain. Discard solids and return syrup to an airtight container. Store chilled for up to 2 weeks.
Categories
Cocktail Recipes

Mezcal Last Words

The flavors of the Chartreuse and almond of the Luxardo bring out the savory notes of the mezcal. To enjoy a traditional Last Word, simply use gin instead of mezcal!

3/4 oz Mezcal

3/4 oz Green Chartreuse 

3/4 oz Luxardo Maraschino 

3/4 oz Lime 

1. Combine all ingredients in a cocktail shaker tin with ice. 

2. Shake well, about 30 seconds. 

3. Double strain into a coupe glass. Garnish with a Luxardo cherry if desired, and enjoy!

Justice, Upright

This take on a Mezcal Last Word uses a blueberry shrub to play with the sugar and acid parts of the cocktail, boosting the undertones of the Pasubio Amaro and leveling the smokey flavor of the mezcal. 

2 oz Mezcal

1 oz Blueberry Shrub

1 oz Lime

3/4 oz Pasubio Amaro

1/2 oz Luxardo 

1/2 oz Green Chartreuse 

3 dash Angostura 

1. Combine all ingredients in a shaker tin with ice. 

2. Shake well, about 30-40 second. Be sure to shake this cocktail well to break down the heavy shrub component. 

3. Double strain into a coupe glass. Garnish with a rosemary sprig and an optional spritz of mezcal and dash of angostura. 


Blueberry Shrub

1 cup Apple Cider Vinegar

1 cup Granulated Sugar

1 Teaspoon Vanilla

1 package (standard pint) Blueberries 

  1. Combine vinegar and sugar in a saucepan on medium-high heat.
  2. Bring to a light boil as you whisk sugar until it dissolves. Add blueberries and allow to simmer until slightly reduced, about 10 minutes.
  3. Remove from heat and allow to cool completely. Strain out the solids and add vanilla. Keep refrigerated when not in use! Stores up to one month.