1 1/2 oz Chartreuse (green)
1 big dollop Hot Buttered Rum batter, to taste
hot water
Add the batter and some of the hot water to a mug, stirring to dissolve. Then add the Chartreuse and top off with more hot water, giving everything one final stir to combine.
About that dollop: This is no time for moderation. You left moderation behind the moment you decided to drink butter and Chartreuse. Compensate later if you have to, but get the most of out of this experience and don’t hold back on the batter.
About the mug: Be sure to pre-heat it. The mug, the batter, and the spirit are going to lower the temperature of the water. The drink is Hot Buttered Chartreuse, not Tepid Buttered Chartreuse. A mug pre-heated with hot water will keep your drink warmer longer.
For more background on this recipe, see my original blog post.
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications. He currently runs the bar program at Metrovino and does promotional work for several spirits brands.
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