Chartreuse competition cocktail recipes

So, I was invited to participate in a Swedish Chartreuse cocktail competition, and the criteria for submitting a recipe was that you had to use at least 20 ml Green Chartreuse in the drink. The recipe should then be posted on a website together with instructions and a photo or a film. My aim was to make at least one film, but because of several reasons that didn't happen. Anyway, the deadline has passed, so I guess I can make my creations available to the public - hope you like them!

The ten best recipes will be revealed within two weeks from now, and the people behind them will compete against each other in front of a jury on October 22...

60 ml Arette Blanco tequila
20 ml Green Chartreuse
20 ml Borghetti di Vero Caffè Espresso
20 ml Pierre Ferrand Dry Curacao

Stir all ingredients in a mixing glass with ice cubes until chilled, strain into cocktail glass - no garnish.

Chartreuse Spruce
50 ml Dillon rhum blanco agricole 55 %
20 ml Green Chartreuse
10 ml spruce shoot syrup
25 ml fresh lime juice
2 dashes Bob's Lavender bitters

Shake all ingredients with ice cubes and strain into chilled cocktail glass - no garnish.

The Sweet Body of Deborah
30 ml Bols Genever
30 ml fresh lemon juice
30 ml Green Chartreuse
30 ml St-Germain
1/2 eggwhite
2 dashes Angostura Orange bitters

Shake all ingredients without ice to build foam, then shake again with ice and strain into chilled cocktail glass - no garnish.

50 ml Auchentoshan Three Wood Scotch
20 ml Green Chartreuse
15 ml fresh lemon juice
10 ml vanilla syrup
10 ml ginger syrup
lemon zest

Shake all ingredients with ice cubes and strain into rocks glass with one large ice ball - garnish with lemon zest.

Truce & Tonic
40 ml Hayman's Old Tom gin
20 ml Green Chartreuse
30 ml Tomr's Tonic
90 ml soda water

Muddle the leaves from one sprig of basil, add gin, chartreuse and Tomr's Tonic and shake with ice cubes. Double strain into rocks glass with one big ice cube, top with soda, stir a little and garnish with a sprig of basil.


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