Green Chartreuse and Galliano share a few flavours: both liqueurs are herbal and sweet, but the first has some spice and the second a vanilla taste. This cocktail is topped with ginger beer for fizz and citrus for freshness.
- 30 ml Green Chartreuse
- 30 ml Galliano
- 15 ml fresh lime juice
- 60 ml orange juice
- ice cubes
- ginger beer, to serve
- blood orange, sliced, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place Chartreuse, Galliano, lime and orange juices and ice in a cocktail shaker. Shake to chill and combine. Pour through a strainer into an ice-filled glass, about two-thirds full. Top up with ginger beer. Garnish with blood orange. Serve.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.