The Story Behind The Chartreuse & Tonic
Summer is the time of rosé and ice-cold beers. But sometimes, what you want is a cooling, herbaceous cocktail with just enough complexity to perk up a long, summer afternoon. It's thoughts like these that led me to create this Chartreuse & Tonic, which I hope you will enjoy all summer long and into the fall.
Chartreuse uses 130 different herbs in the maceration process. Much like Absinthe, the flavor is something that can be very offensive when consumed inappropriately, which is why it's a good idea to pursue a recipe. It was actually named after the Grande Chartreuse monastery in the Chartreuse Mountains, where monks first distilled it as a medicinal tincture. With all that flavor we didn’t want to mess around too much, so we simply added a few dashes of orange bitters and topped it off with tonic water.
Simple yet elegant!
- 1.5 ounces green Chartreuse
- 2-3 dashes orange bitters
- Tonic water to top (approx. 4 ounces)
- Fill a Collins class with ice
- Add green Chartreuse and bitters
- Top with tonic water
- Stir to mix ingredients
- Garnish & Enjoy!