For the Cedilla :
Place bottle of Cedilla in hot, dry space, about 95°C (above an oven) for 24 hours.
For the Lemon Verbena Syrup :
Combine water and verbena, cover, and steep 10 minutes. Stir in sugar until dissolved. Chill over an ice water bath, cover, and refrigerate.
To Assemble and Serve :
Brush the inside of a coupe glass with prepared Cedilla. In a shaker filled with ice, combine pisco, Chartreuse, ¾ ounce Lemon Verbena syrup, and lemon juice; shake vigorously. Strain into a coupe glass.p. Mix well. Keg and gas.