| Sir Edward Hamilton
Sommelier and Bar Chef Vajra Stratigos of Ecco—Atlanta,
GA
Adapted by StarChefs.com
December 2006
|
|  Yield:
1 Serving
Ingredients:
- 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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