Eros Elixir

  • Serves

    makes 1 cocktail


Thai chile-infused Chartreuse and a pear syrup made with fresh ginger add a spicy, warming kick to a delightfully complex cocktail developed by Zachary Stevens. If you like a slightly less spicy drink, reduce the number of chiles or infuse the liqueur for just a few days.


For the Thai Chile-Infusted Chartreuse (makes 375 ml.)

  • 1 (375-ml.) bottle green Chartreuse
  • 5 fresh Thai chiles

For the Cocktail

  • 2 oz. white whiskey
  • 1 oz. Spiced Pear Syrup
  • 34 oz. freshly squeezed lime juice
  • 12 oz. ginger liqueur
  • 12 oz. Thai chile-infused green Chartreuse
  • Thai chile, for garnish


Step 1

Make the chile-infused Chartreuse: Place whole chiles in Chartreuse and let stand for minimum 1 week.

Step 2

Make the cocktail: Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a coupe glass and garnish with a fresh Thai chile skewered on a cocktail pick.

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