This cocktail came from one of my latest fetish ingredients – Ginger Marmalade. There’s an annual mixology competition back home in Australia that uses Chartreuse as the main ingredient. Chartreuse is a scary spirit to work with, it’s not for the faint hearted. It’s extremely alcoholic, highly herbaceous & hard to match up with other ingredients successfully. You need to be careful not to let the Chartreuse overtake all the other flavours in the drink. It’s very important to balance the flavours to make the drink taste fantastic.
Certain flavours do work with Chartreuse and I use the majority of them in this drink, apple, ginger, lime and other highly alcoholic ingredients. There are 136 herbs and spices in the drink and only a rare few silent monks in France know the true recipe. The correct way to drink Chartreuse is straight, slowly as a digestive not as a shot given to some twenty one year birthday girl to get them drunk.
Place the apple, lime and ginger marmalade in a Boston glass and muddle in all up into a smooth paste. Pour in all the other ingredients, ice it up and shake. Double strain over crushed ice in an old fashioned glass, garnish with some ginger root circles.
My head chef at the time taught me so much about flavour pairing and tasted everything I made. He named this one in memory of the famous 80’s porn star, I wanted to name it "Ginger Rogers," I think "Ginger Lynn" works better.
This cocktail came from one of my latest fetish ingredients – Ginger Marmalade. There’s an annual mixology competition back home in Australia that uses Chartreuse as the main ingredient. Chartreuse is a scary spirit to work with, it’s not for the faint hearted. It’s extremely alcoholic, highly herbaceous & hard to match up with other ingredients successfully. You need to be careful not to let the Chartreuse overtake all the other flavours in the drink. It’s very important to balance the flavours to make the drink taste fantastic.
