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Chef’s Kiss

Updated: Jun 2

PH factor: 9.5












Ingredients:

Cocktail

o ¾ ounce Chartreuse

(yellow)

o ¾ ounce Fernet~Branca

o ¾ ounce fresh lime juice

o ¾ ounce Demerara Syrup

(see: Syrups etc.)

Garnish

o lime wedge


Method:

1. Shake cocktail ingredients

over ice.

2. Serve up in a cocktail glass.

3. Garnish with lime wedge.


Comments:

A meaningful kiss, indeed.

From Jon Pizano of the Lazy

Bird bar in Chicago.

. . .

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