Genepy Recipe

Prepare honey syrup (if not ready)

Combine equal parts honey and very hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until honey fully dissolves. Cool to room temperature before using. (Makes more than needed; store refrigerated up to 2 weeks.)

Dry shake (if using egg white)

If using egg white for a silky texture, add egg white to a cocktail shaker and perform a vigorous dry shake (no ice) for 10–15 seconds to emulsify and build foam. This step is optional but recommended for a richer mouthfeel.

Build and shake

Add génépy liqueur (1.5 oz), blended Scotch (0.75 oz), fresh lemon juice (0.5 oz), honey syrup (0.5 oz), and green Chartreuse (0.25 oz, optional) into the shaker. If you performed the dry shake, add the foam to the shaker now. Fill the shaker with ice (about 1 cup) and shake vigorously for 12–18 seconds until the shaker is very cold to the touch.

Double strain and serve

Double strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and any coagulated egg bits. This yields a clear, silky drink with a small foam layer if egg white was used.

Garnish

Express a lemon twist over the cocktail to release oils, rub the twist on the glass rim if desired, then drop it into the drink. Float a small génépy or mint sprig on top as an aromatic garnish. Serve immediately.

Notes on substitutions & balance

Génépy is herbal and alpine in character; if you prefer less sweetness reduce honey syrup to 0.25 oz. Omit Scotch and use all génépy for a lighter, more floral sipper, or increase Scotch for a more spirit-forward cocktail. If you omit egg white, shorten shaking time with ice to 10–12 seconds.