POUR Chartreuse into glass and twirl to coat inside with liqueur, fill glass with ice and stand to one side. Separately, STIR other ingredients with ice in mixing glass. DISCARD contents of glass (Chartreuse and ice), fill with fresh ice and strain contents of mixing glass.
Lemon zest twist
A dash of malt gives a Highland influence to the Sazerac, also given a herbal note due to a generous splash of Chartreuse.
Adapted from a recipe by Don Lee, PDT, New York, USA. Don's original recipe called for yellow Chartreuse.