cocktailmenu

This is one of the oldest and best cocktail applications of yellow Chartreuse.

“We wanted the drink to taste like a spa day,” says bartender Leigh Lacap, “both figuratively and literally.”

Add all ingredients to a cocktail shaker, and shake good and hard for six to eight seconds. Strain over fresh ice into a rocks glass, and garnish with a sprinkle of pink salt and/or a small pink or purple edible flower.

As served at The Masters

Shiner Bock

The Pollinator, a floral twist on the Prohibition-era gin Bee’s Knees, features a shaken mix of The Botanist gin, aromatic pisco, fresh lemon juice, lavender-honey syrup and cardamom bitters. Though layered, this sour keeps the gin’s subtle notes of junipe

A classic sidecar variation, with the addition of an herbal element.

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.

A Manhattan variation made famous by the bullfighting movie.

Supposedly dating back to Rome in the 1950s, this riff on the Negroni alters the ratios and swaps Campari for slightly spicy Contratto Bitter and sweet vermouth for dry, making for a more complex and all-around drier cocktail.

Faced with an abundance of leftover Champagne at Cold Storage, bartender Marissa Barlow re-purposed the wine by turning it into a syrup. “I had simultaneously been trying to re-create the flavor of my favorite treat as a kid in a cocktail—Daiquiri ice sorb

Veuve Cliquot Brut and/or Rose

Hard to spell but easy to drink, the Chrysanthemum falls into the category of lesser-known classics—still held in good regard, but not often invited to the party.

Stir all of the ingredients in a mixing glass with ice until chilled. Strain into a chilled glass and garnish.

From Poison Heart in Philadelphia

At home we call this a Home Depot.

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.

From Superbueno, NY, tequila infused with green mango, Sauterne, eau de vie and honey

Garnish with drops of costeno chile oil

Sam Ross of New York’s Attaboy created this recipe as “the love child of a Negroni and a Manhattan,” sort of an extra-bitter Boulevardier.

Combine all of the ingredients in a mixing glass with ice, then stir for 25–30 seconds, or until well chilled. Strain into a coupe. Garnish.

from Salty Sow in Austin TX

Meant to evoke a Moroccan sky with an ice sphere standing in for a full moon, this blue tequila cocktail features floral notes from the crème de violette and maraschino liqueur, citrus brightness, and a hint of heat on the finish.

Add all of the ingredients to a shaker with ice, shake, and double strain into a glass over ice. Garnish.

Invented by Sam Ross at Attaboy in 2017, the Mosquito revisits a template Ross explored with his iconic Paper Plane 10 years prior. It features four ingredients in equal measure, creating a harmony of smoky, sweet, spicy, sour and bitter elements. It’s the

Resembles Division Bell and Home Depot with Paper Plane - like proportions.

Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin

Jameson Black Barrel, Guinness stout syrup, demerara, black walnut bitters OR Jack Daniels Single Barrel Select, demerara, Fee Brothers Old Fashioned bitters

Stir with ice and strain into coupe. Garnish with lemon twist.

Adapted from a recipe created in 2016 by Jon Weimorts, manager at the Idle Hour in Los Angeles, USA.

Substitute simple for strawberry rose syrup (1 cup strawberries, 1 cup water, 1 cup sugar, ¼ oz rosewater) or use 2:1 fruit to simple. Blend with ice.

The understated counterpart to its sibling, the Alaska, the Puritan gets herbal, honeyed complexity from the yellow Chartreuse while still remaining firmly in Martini territory.

For this gin cocktail recipe, Meaghan Dorman of Dear Irving in New York City highlights the bright notes of a citrus-forward gin with fresh lemon juice, rounding it out with cardamom and vanilla sweetness.

Shake all of the ingredients with ice. Strain into a chilled coupe and garnish.

With bright citrus and autumnal apple brandy, the unsung cocktail is well-suited to drinking all year round.

Shake and strain into chilled coupe. No garnish.

A lost classic

Serve up, chilled into coupe with no garnish

Similar to The Harvard but stronger and more bitter.

Stir with ice then pour over single clear cube into rocks glass.

A Vieux Carre variation that is more bitter and out for revenge.

Whiskey and pineapple lead the charge in this complex medley from Seattle.

Shake and strain into chilled coupe

Red or white; just ask