Chartreuse Milkshake

Lauren Mote’s Chartreuse Milkshake. Issha Marie photo

Crushable, complex and refreshing.

INGREDIENTS:
1.5 oz (45 mL) Tanqueray No. TEN Gin
0.5 oz (15 mL) Green Chartreuse
0.5 oz (15 mL) crème de cacao (chocolate liqueur)
0.75 oz (22 mL) orange juice
0.75 oz (22 mL) lime juice
0.25 oz (bar spoon) simple syrup (see note)
2 dashes Bittered Sling Malagasy Chocolate bitters
1 egg white

METHOD:
Combine all ingredients in a cocktail and dry shake (without ice) to emulsify egg white. Add ice to the shaker and shake vigorously for 10 to 15 seconds until well chilled and diluted. Pour into a tall Collins glass over fresh ice and garnish with crushed cacao nibs. Serves 1.

Note: To make simple syrup, bring 1 cup (250 mL) water with 1 cup (250 mL) just to a boil, stirring constantly, until sugar is completely dissolved. Remove from heat and cool.

—by Lauren Mote

Read about Vancouver’s classic cocktails.

 

 

 

You may also like

Stay home and have The Alchemist delivered to you! Use code COCKTAILHOUR to get 20% off any in-stock single issue and code MAKEITAROUND to get 10% off a subscription. Dismiss