Belcampo CrustaEdit Post
Contributed by on Mar 02, 2016
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This drink is the love child of the Champs-Elysee and the Chartreuse Swizzle. It gets dressed up with a thick rim of Chartreuse powder.
—Josh Goldman; Belcampo Meat Co., Santa Monica, CA
1½ oz Cognac Park VSOP Cognac
½ oz fresh lemon juice, strained
¾ oz fresh pineapple juice, strained
½ oz Bitter Truth falernum
1 dash Angostura bitters
Shake long and hard. Double strain into a Georgian glass rimmed with green Chartreuse powder. Garnish with a long horse's neck lemon twist
Put one bottle of Green Chartreuse into very shallow trays. (We use 4 blue Cambro lids at the restaurant.) Place those trays onto dehydrator racks and slide into dehydrator. Dehydrate on high for up to 2 days or until the moisture is gone. (The deeper your level of Chartreuse in the pan, the longer it will take to dehydrate.) Gently blend into a fine powder and store in an air-tight container with silica gel packs.
photo credit: Clay McLachlan