Green Chatreuse Recipe

Chill glass

Place a chilled rocks or coupe glass in the freezer or fill it with ice and water to chill while you prepare the cocktail.

Lightly slap the peppermint leaves between your palms to release aroma and set aside.

In a mixing glass add 2 oz Green Chartreuse and 0.25 oz anise spirit (Pernod/Anisette). The small amount of anise emphasizes the seeded note without overpowering the herbal chartreuse.

Add 0.5 oz dry vermouth and 0.25 oz demerara or simple syrup to round and balance bitterness and high herbal intensity.

Tuck the slapped peppermint leaves into the mixing glass and gently stir with the spirits for about 10–15 seconds — just enough to chill and lightly infuse oils without bruising too much.

Add plenty of ice to the mixing glass and stir for 20–30 seconds until properly chilled and slightly diluted (about 15–20% dilution by feel).

Strain the cocktail into the chilled rocks or coupe glass over a single large ice cube (rocks) or neat (coupe).

Express the oils from one lemon twist and one orange twist over the drink: hold the peel over the surface and give a sharp squeeze to spray oils across the top, then rim the glass with the peels and drop one peel in as garnish.

Optional tobacco smoke: place a small pinch of pipe tobacco on a metal spoon, set it alight until it smolders, then cup the glass with your hand to trap smoke for 2–3 seconds and release. Alternatively, briefly pass the lit tobacco over the drink to add a faint tobacco-scented top note. Use sparingly — this is optional and for experienced bartenders only.

Final aromatic finish: hold the mint sprig above the drink and clap it once to release aroma, then rest it atop the glass (or tuck into the drink's side). Serve immediately.