I found this cocktail in Saveur magazine and felt like putting my bottle of Chartreuse to good use. It was created by Martin Cate of Smuggler's Cove in San Francisco. My only modification was using maple syrup- a) because I didn't have any honey and b) because i love VT maple syrup.
- 2 oz. dark rum (went with Goslings)
- 1 oz. lemon juice
- 3/4 oz. yellow Chartreuse
- 1 tbsp. maple syrup diluted with 1 tbsp. water
- 1 dash Angostura bitters
- 2 oz. ginger ale
- Garnish with mint and lemon slice
Add all ingredients to a cocktail shaker except for the ginger ale and garnish, add ice and shake well. Pour over an ice ball in an old fashioned (rocks) glass, add ginger ale and garnish.
