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.