Chartreuse Slushy Recipe

Inspired by The Morris

Time10m

Serves1

Make Chartreuse Slushy Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Add liquids
Measure and pour 2 oz Green Chartreuse, 1 oz dry gin, 1/2 oz fresh lemon juice, and 1/2 oz simple syrup into a blender.
2
Add ice
Add approximately 2 cups of fresh ice to the blender. Use more or less ice to adjust final texture — more ice yields a thicker, more granular slushy; less ice yields a more slushy-smooth cocktail.
3
Blend
Pulse briefly once or twice to break up the ice, then blend on high for 10–20 seconds until the mixture reaches a soft, snow-like slushy texture. Stop and scrape down the sides if necessary. Avoid over-blending into a watery consistency.
4
Check sweetness and texture
Taste carefully (Chartreuse is strong and herbal). If it needs more sweetness, add 1/4 oz simple syrup and pulse once or twice. If too thick, add 1/4 oz water or ice and pulse to adjust.
5
Serve
Spoon or pour the slushy into a chilled coupe or old-fashioned glass, filling to just below the rim.

6
Garnish with a lemon wheel or a fine lemon twist rested on the rim and a small sprig of mint placed on top. Gently clap the mint between your palms before placing it to release aroma.
7
Serve immediately with a short straw. Advise guests that Chartreuse is high-proof and intensely herbal — sip slowly.