“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
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.
Notes
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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