Champs-Élysées

1 1/2 oz Cognac1/3 oz Chartreuse2/3 oz lemon juice1/2 oz simple syrup1 dash angostura bitters (from the Difford’s Guide Australia top 99 cocktails list)

Widow’s Kiss

2 OZ. APPLE BRANDY1⁄4 OZ. YELLOW CHARTREUSE1⁄4 OZ. BÉNÉDICTINE2 DASHES ANGOSTURA BITTERS

Champs Elysees

1.5 oz Brandy 1/2 oz Chartreuse 3/4 oz lemon juice 1/2 oz simple syrup 2 dashes Angostura Bitters From Milk & Honey NYC

Pago Pago

1½ oz. amber Puerto Rican rum½ oz. lime juice½ oz. Green Chartreuse¼ oz. white crème de cacao3 cubes pineapple Combine ingredients in a cocktail shaker with ice and shake until chilled.Double strain into a chilled coupe glass. Muddle the pineapple first, or use 1/2 oz pineapple juice.

daisy de santiago

2 oz. white rum ¼ oz. Yellow Chartreuse 1 oz. fresh lime juice ½ oz. simple syrup (1:1)

Alaska

from the bartender’s bible. 2 ounces gin 1/2 ounce chartreuse 1 dash orange bitters Shake over ice.

point of no return

I discovered this one at the Mistral Kitchen, in downtown Seattle. The honey adds a delicious complexity. 3 oz gin ¼ oz charteuse 1 ¼ oz lime ½ oz simple syrup ½ oz honey syrup combine in shaker over ice, strain into cocktail glass. To make the honey syrup: combine ½ honey and ½ water.

bourbon word

The Last Word is one of my favorites. I wondered how bourbon would change the drink. This is the delicious result. 1 oz bourbon 1 oz luxardo maraschino 1 oz chartreuse 1 oz lemon juice combine in shaker over ice, strain into cocktail glass.

bijou

2 oz gin ½ oz sweet vermouth ½ oz chartreuse two dashes orange bitters combine in shaker over ice, strain into cocktail glass.

emerald city daquiri

I discovered this one at Barrio, on Capitol Hill in Seattle. 2 oz rum ½ oz chartreuse 1 oz lime juice ½ oz simple syrup combine in shaker over ice, strain into cocktail glass.