Beg Your Pardon

“I wanted to create a spicy, refreshing drink that would showcase cachaça in a different way,” says Chicago’s Alex Renshaw. Here, he mixes cachaça with jalapeño-infused Chartreuse.

Slideshow: Rum Cocktail Recipes

Recipe from Food & Wine Cocktails 2015
  • Total Time:
  • Servings: Makes 1
  • Time(Other): plus 1 day for infusing the Chartreuse

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  • 3/4 ounce cachaça, preferably Novo Fogo Silver
  • 3/4 ounce Jalapeño Chartreuse (see Note)
  • 3/4 ounce maraschino liqueur
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce unsweetened pineapple juice
  • 1 cilantro sprig, plus 1 cilantro leaf, smacked, for garnish
  • Ice

How to make this recipe

  1. In a cocktail shaker, combine the cachaça, Jalapeño Chartreuse, maraschino liqueur, lemon juice, pineapple juice and cilantro sprig. Fill the shaker with ice and shake well. Fine-strain into a chilled coupe and garnish with the smacked cilantro leaf.


Jalapeño Chartreuse: In a jar, combine 8 ounces green Chartreuse with 1 tablespoon chopped jalapeño (about 1/2 small jalapeño) and let stand for 24 hours. Strain the infused Chartreuse and refrigerate for up to 2 weeks. Makes about 8 ounces.

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