Jul 11, 2011

Eureka Punch

Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.

Credit: Todd Coleman

MAKES 1 COCKTAIL

INGREDIENTS

2 oz. Caribbean-style amber rum, such as Cruzan Single Barrel
1 oz. fresh lemon juice
3/4 oz. yellow Chartreuse
1 tbsp. honey mixed with 1 tbsp. water
1 dash Angostura bitters
2 oz. ginger ale
1 lemon wedge, to garnish
1 sprig mint, to garnish

INSTRUCTIONS

Combine rum, juice, Chartreuse, honey mixture, and bitters in a cocktail shaker and fill with ice; shake until chilled. Strain into a collins glass filled with ice cubes and top with ginger ale; garnish with lemon and mint.