Sunday, January 10, 2010

Green Glacier

2 oz brandy ( I used Remy VSOP)
¾ oz green Chartreuse
¼ oz crème de cacao (use white, not dark)
2 dashes Angostura bitters
Stir and strain into chilled coupe.

This is a nice end of the evening cocktail. It's kind of manhattany
and a little sweet.

The recipe is from Jamie Boudreau's

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