Garnish:
Grapefruit zest twist
How to make:
SHAKE first 3 ingredients with ice and strain into ice-filled glass (preferably block of ice). Lastly, FLOAT Chartreuse.
| 1 1/3 fl oz | Rémy Martin 1738 Cognac |
| 1/2 fl oz | Canadian icewine |
| 1 fl oz | Grapefruit juice (pink) |
| 1/3 fl oz | Green Chartreuse liqueur |
Read about cocktail measures and measuring.
Review:
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.
History:
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.
Nutrition:
There are approximately 180 calories in one serving of The Good, The Bad and the Ugni.
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Join the Discussion
... comment(s) for The Good, The Bad and the Ugni
You must log in to your account to make a comment.