Chartreuse Cobbler

Oron Lerner, French 57, Tel Aviv, Israel

“This drink was made on the fly one night when I realized I hadn’t anything prepared but the bar was slammed. Its intuitively simple recipe made me dismiss it as merely a crowd pleaser (as if pleasing the crowds is a ‘merely’). Two years later, I am unable to take it off the menu with guests still coming in to ask for it again and again. It was only a remark by a guest that made me realize that the Chartreuse Cobbler is our basil smash, it has legacy, endurance. More often than not bartenders look for what excites them and miss out on what excites their guests, who aren’t into mezcals, amaros, and rare gins but into what was once considered ‘wholesome flavors’ and is now looked down on, at times, as mainstream. Delicious, simple in recipe, complex in flavor, elegant, and above all, long lasting.” Oron Lerner

5 fresh mint leaves

45 ml (1.5 oz) Beefeater 24 gin

15 ml (.5 oz) green Chartreuse

30 ml (1 oz) fresh lime juice

20 ml (.66 oz) simple syrup

1 fresh rosemary sprig, as garnish

Fill and old-fashioned glass with ice and set aside. Spank the mint and add to a shaker with ice and the remaining ingredients. Shake well and hard. Before straining, dip the rosemary in green Chartreuse, light it on fire, and place in the glass. Strain the cocktail over the burning rosemary, thus extinguishing the fire and filling the glass with rosemary and Chartreuse smoke.

gaz sez: Oron’s comments here ring so very true. I nearly passed this recipe over as being “one of the crowd,” but then I started wondering how well Chartreuse and Beefeater 24 would pal-up to each other, and guess what—they’re life-long pals. If this one’s a crowd-pleaser you can count me in as one of the crowd.

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