Douglas Friedman
Active Time
Total Time
10 MIN
Serves : 1 drink

To make this cocktail, Marfa, Texas, chef Rocky Barnette pairs herbal French Chartreuse with the mint-camphor-citrus–inflected Mexican epazote plant. Slideshow: More Martini Recipes

How to Make It


In a 1-quart jar, steep the gin with the dried epazote for 
8 hours. Strain into a pitcher. Rinse a chilled coupe glass 
with Chartreuse, then discard. Fill a cocktail shaker with ice. Add 2 1/2 ounces of the epazote gin and shake well. Strain into the glass. Garnish with the fresh epazote and serve. Use 
the remaining epazote gin to make more cocktails.


Epazote is a Mexican herb with notes of camphor, mint and citrus. It’s available dried at

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