Fernet and Chartreuse are known for their bold flavors which some may find too intense, but personally I gravitate towards them. Many cocktail enthusiasts are aware of the Industry Sour devised by Ted Kilgore of Taste in St. Louis, which features both of these ingredients. I prefer to make mine different enough that it should be called “modified”, but not so different that it deserves a full rename. Ratio changes aside, the ingredients I changed are as follows. I chose Letherbee Fernet instead of the industry-standard Fernet Branca, mint simple syrup instead of plain, and I chose to add an egg white. If you don’t have Letherbee Fernet and mint simple syrup, use 1 ounce of standard Fernet Branca which is still heavily minty.




  • 1¼ ounce Green Chartreuse
  • 1 ounce lime juice
  • ¾ ounce Letherbee Fernet
  • ½ ounce mint simple syrup
  • 1 egg white


  1. Combine all ingredients in a cocktail shaker and dry shake. (no ice)
  2. Add ice and shake again.
  3. Double strain into a coupe glass.