Developed by Adam Rothstein, beverage director for New York's Bobo restaurant, this sweet (but not too sweet) cocktail is a terrific vehicle for Chartreuse; when we tested it, it converted even the most adamant opponents to the herbal, bright-green liqueur.
- 10 mint leaves
- 1 oz. lemon juice, from about 1/2 lemon
- 2 tsp. turbinado sugar
- 2 oz. green Chartreuse
- 1 sprig of mint, for garnish
Place mint, lemon and sugar in a cocktail shaker and muddle. Add chartreuse and fill with ice. Shake thoroughly, and strain into a glass filled with crushed ice. Garnish with mint sprig.