Garnish:
Lime zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
1 1/2 fl oz | Remy Martin VSOP coganc |
1/3 fl oz | Green Chartreuse (or alternative herbal liqueur) |
1/4 fl oz | Dutch Cacao white crème de cacao |
1 dash | Angostura Aromatic Bitters |
1/4 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
This cognac-laced herbal and chocolatey bite-sized libation may leave you glazed but pleased - pleasured even.
History:
Adapted from a recipe created in 2008 by Jamie Boudreau at Vessel, Seattle, USA.
Alcohol content:
- 1.4 standard drinks
- 28.49% alc./vol. (56.98° proof)
- 20 grams of pure alcohol
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