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 

Rocky Barnette
July 2017

Gallery

Douglas Friedman

Recipe Summary

total:
10 mins
Yield:
1 drink
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Notes

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