Treuse or Dare
John Staley, El Dorado Kitchen, Sonoma, CA, USA
“My hope is to expose as many people to Chartreuse as possible. From the stolid scotch drinker to the dirty goose enthusiast. Even offering it up to the young-uns in search of a round of Jäger. Although not for everyone, I feel this drink is approachable for most without losing the integrity and complexity of its main ingredient.” John Staley
45 ml (1.5 oz) green chartreuse
15 ml (.5 oz) St. Germain (I know it’s a cop-out but the only one with it on our menu)
15 ml (.5 oz) fresh lime juice
3 dashes Fee Bros. Rhubarb bitters
75 ml (2.5 oz) sparkling wine
1 spiral lime twist, as garnish
Muddle the mint sprigs in a mixing glass, then add ice and all ingredients except sparkling wine. Double strain into a champagne flute. Top with sparkling wine and add the garnish.
gaz sez: This is a fabulous example of how to finely balance a drink that calls for a liqueur as a base ingredient. Other bartenders can learn lots from this formula.