cocktailmenu

Crisp and herbaceous, the classic Bijou cocktail from the late 1800s blends gin with a bouquet of herbs and spice from Chartreuse and vermouth.

Stir ingredients with ice and strain into a chilled martini glass.

Express and discard orange peel. Garnish with cocktail cherry.

A swizzle for the 21st century, Marco Dionysos’s tall, frosty cocktail rejiggers the traditional Caribbean Rum Swizzle with green Chartreuse, a lime-colored, herbal French liqueur. And though a seemingly odd combination of ingredients, Chartreuse’s aromati

If you’re a fan of the classic Last Word, this citrusy cocktail will hit the spot. Chartreuse ups the herbacousness of this gin cocktail from bartender Andrew Volk.

Dry-shake all ingredients without ice to combine, then add ice and shake again until chilled and foamy. Double-strain into a chilled glass with fresh ice; garnish.

Spawned in the late aughts at LAB—London’s influential high-energy, high-volume bar—this spin on a classic has had a cult following since its creation in 2005.

Combine all ingredients in a cocktail shaker with ice and shake until chilled. Strain into a coupe or cocktail glass.

Also called Greenya Colada

Can make frozen by blending with ice

Easy four ingredient drink of equal proportions