Hey Good Looking! What You Got Cooking?

Adapted by StarChefs.com
September 2013
Yield: 1 cocktail


1 bottle Cedilla Brazilian açaí berry liqueur
Lemon Verbena Syrup
4 cups boiling water
15 leaves lemon verbena
4 cups sugar
To Assemble and Serve
2 ounces Pisco Portón
1/4 ounce yellow Chartreuse
1 ounce lemon juice


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.