



GLASS



Cocktail glass





PREPARATION



Pour the Green Chartreuse, Fernet, lime juice and simple syrup in a shaker with plenty of ice. Shake vigorously and strain into a chilled cocktail glass. No garnish needed.





NOTES



Chartreuse Verte is 250 years old this year. Next week, in Paris, the Little Red Door bar will create an amazing array of cocktails in its honour. To celebrate this delightful elixir created by the Chartreuse monastery here in France, we looked for the most modern cocktail we could find that expresses its wonderful complexity.



The Industry Sour is that cocktail, in my opinion. It was invented on a slow-going Sunday, much like today, just a couple of years ago by Ted Gilgore at the Taste bar in St. Louis, for a bartender friend of his.



Its name reflects the propensity among bartenders to experiment with - and develop a taste for - the kind of ingredients very few customers appreciate. What we can imagine this cocktail doing better than many others, is gently introduce the range of bitter and herbal flavours embodied in Chartreuse and Fernet to the public, since their intensity is perfectly balanced with the sweetness of the syrup and the refreshing sharpness of the lime juice.



Green Chartreuse is sometimes described as a "punch in a velvet glove", because the first flavours it hits you with are remarkably kind to the palate, leaving the bitterness as a strong aftertaste. For this reason, we have chosen to replace the simple syrup described in Kilgore's original recipe for honey syrup, which has a lasting flavour that will complement the Chartreuse for much longer.



