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1. STIR first 3 ingredients with ice and strain into chilled glass.
2. DRY SHAKE Chartreuse, cream and milk (without ice) and LAYER by carefully pouring over surface of drink.
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.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
STIR all ingredients with ice and strain into chilled glass (without ice).
Hawaiian Stone Sour
SHAKE all ingredients with ice and fine strain into ice-filled glass.
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Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting
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