How to make:
STIR first 3 ingredients with ice and strain into chilled glass. DRY SHAKE Chartreuse, cream and milk (without ice) and LAYER by carefully pouring over surface of drink. (Whip/aerate cream to ensure it floats.)
Cocoa & mint leaf
Chocolaty bourbon with a freshening herbal blast of Fernet Branca, smoothed by sipping through a Chartreuse cream head. The ultimate after-dinner drink.
Discovered in January 2013 at Pouring Ribbons, New York City, USA.