This drink is the love child of the Champs-Elysee and the Chartreuse Swizzle. It gets dressed up with a thick rim of Chartreuse powder.

Belcampo Crusta
—Josh Goldman; Belcampo Meat Co., Santa Monica, CA

1½ oz Cognac Park VSOP Cognac

½ oz fresh lemon juice, strained

¾ oz fresh pineapple juice, strained

½ oz Bitter Truth falernum

1 dash Angostura bitters

Shake long and hard. Double strain into a Georgian glass rimmed with green Chartreuse powder. Garnish with a long horse's neck lemon twist

Chartreuse Powder

Put one bottle of Green Chartreuse into very shallow trays. (We use 4 blue Cambro lids at the restaurant.) Place those trays onto dehydrator racks and slide into dehydrator. Dehydrate on high for up to 2 days or until the moisture is gone. (The deeper your level of Chartreuse in the pan, the longer it will take to dehydrate.) Gently blend into a fine powder and store in an air-tight container with silica gel packs.

photo credit: Clay McLachlan