SHAKE first 3 ingredients with ice and strain into ice-filled glass (preferably block of ice). Lastly, FLOAT Chartreuse.
Grapefruit zest twist
Perhaps it’s the holier-than-thou Chartreuse that is playing the part of the bad guy in this tasty drink. The cognac (made with Ugni Blanc grapes) play the strong, characterful part.
Adapted from a recipe created in 2015 by Alex Mills at Lab 22 in Cardiff, Wales. Alex’s original recipe calls for Martell Cordon bleu.
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Soir d'Ete (Summer Evening)
STIR in all ingredients with ice and strain into chilled glass. (Or strain into ice-filled old-fashioned glass.)
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