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Atlanta, GA

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Sir Edward Hamilton
Sommelier and Bar Chef Vajra Stratigos of Ecco—Atlanta, GA
Adapted by
December 2006

Sir Edward Hamilton on StarChefs.comYield: 1 Serving


  • 2 ounces Neisson Blanc
  • 1 ounce dry Noilly Pratt vermouth
  • 1 ounce Chartreuse
  • 2 splashes mint syrup
  • Sprig of mint, to garnish

To Assemble and Serve:
Put rum, vermouth, chartreuse, and syrup in a shaker. Shake and strain into a martini glass. Garnish with a sprig of mint.


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