Photos by L.G. Patterson
When it came to green chartreuse, I absolutely hated it when I first started working at Günter Hans. The flavors were all wrong and unfamiliar to my whiskey and beer-loving self. If I were to drink a cocktail, it would have only been an old-fashioned or a whiskey sour.
Then, one of the other bartenders, Misa, who taught me everything I know, made a whiskey sour that had 0.25 ounces of green chartreuse added in. That one drink opened the door to what green chartreuse could be to me.
But its sweet, spicy and incredibly smooth flavor profile should not be hidden behind whiskey. The Green Chartreuse Sour puts it on the first- place podium it deserves.
Zachary Baldwin is a bartender at Günter Hans European Pub & Café.
Green Chartreuse Sour
- 1.5 ounces green chartreuse
- 1 ounce lemon juice
- 1 ounce simple syrup
- 0.5 ounces egg white
- lemon zest (optional)
- First, chill a coupe glass. Then, in a shaker, combine the green chartreuse, lemon juice, simple syrup and egg white. Dry shake. Add ice to the shaker and shake until chilled.
- Pour into the chilled coup glass and garnish with a lemon twist. For an extra bright flavor, add lemon zest and enjoy!