A riff on the classic pre-Prohibition era cocktail, The Last Word, this drink seamlessly blends the citrusy flavors of the Cointreau (which replaces the traditional maraschino liqueur) and lime juice with the herbal notes from the gin and green Chartreuse. Served in a sleek coupe glass, this cocktail makes an easy weeknight sipper or fun special-occasion drink. —Food52
This was developed by our partner Cointreau and is featured in the story, Create Your Own Hollywood-Inspired Cocktail & Win a Trip to Cannes.
Here's a fancy cocktail that will make every happy hour feel special. It features Cointreau, a delicious French orange liqueur that you'll be happy to have at your home bar whenever you need that little extra somethin' to dress up a drink. As well as the Cointreau, this drink features some gin, an herbal liquor, like green Chartreuse, fresh lime juice, and whatever you'd like for the garnish. You'll find that it's very refreshing with bright pops of citrus. This recipe is designed to serve one, but of course you can increase all of the ingredients if you're expecting a crowd. Anyone and everyone will appreciate this beautiful-looking cocktail that goes a step beyond your typical two-ingredient drinks.
If you don't have Cointreau, you can make this with another kind of maraschino liqueur. And if you've never tried green Chartreuse before, according to their website, it was created in 1840 and "is the first liqueur made from the original recipe of the Elixir Végétal de la Grande Chartreuse. It was so popular that Father Garnier, attorney and responsible for the liqueurs at the time, later decided to officially name it 'Chartreuse Verte', and registered the 'Chartreuse' mark in 1852. It is still produced and manufactured today by the Chartreux Fathers in their Aiguenoire distillery in Entre-Deux-Guiers (Isère, France)." Not only is it famous for its pretty green color, but it's made of "130 plants, flowers, bark, roots and spices." So you know it's gotta be good if it's lasted this long! Give it a try and let us know what you think. —The Editors
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