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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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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
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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