How to Make It
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.