20 mls Yellow Chartreuse
20 mls Gran Centenario Plata
15 mls Frangelico
20 mls LIme Juice
Shake and double strain into a coupette.

1 oz gin
1 oz Green Chartreuse
1 oz sweet vermouth
1 dash orange bitters
Garnish: Cherry and a lemon twist.
Stir with ice. Strain into a cocktail glass.

1/2 oz gin
1/2 oz maraschino liqueur
1/2 oz Green Chartreuse
1/2 oz lime juice
Shake with ice. Strain into a cocktail glass.

1 oz Green Chartreuse 
1 oz Yellow Chartreuse 
1 egg white
0.75 oz lemon juice
0.25 oz simple syrup
Shake vigorously, strain into cocktail glass or coupe.
Garnish with a few drops of swirled Peychaud bitte

2 oz Hendrick's gin 
1 oz Yellow Chartreuse 
Fresh blueberries
Muddle the berries and shake all ingredients,
serve into the coupe

2oz Green Chartreuse 
Dash of Angostura bitter 
In a Collins glass muddle lime and sugar,
add fresh mint leaves, ice cubes,
pour Chartreuse and soda and stir.

4 fresh mint leaves
1.5 oz Vertical Vodka
1oz St Germain
1oz dry Vermouth
¼ oz Yellow Chartreuse 
Shake ingredients vigorously over ice
and strain into chilled cocktail glass
Garnish with a mint leaf float.

1oz white rhum
1oz Cynar 
1/8 oz lime juice
1/8 oz demerara syrup
1/3 oz Green Chartreuse 
Fresh mint sprig (garnish)
Muddle a mint sprig in the mixing glass
with the other ingredients
Stir and strain over fresh ice in a rocks glass
Garnish with an artfully positioned mint sprig

2 oz Green Chartreuse 
1 ¼ oz pineapple juice
¾ oz lime juice
½ oz falernum
2 dashes angostura bitter
2 dashes Peychaud's bitter
Mint sprig (garnish)
Build the cocktail in a Collins glass
filled with crushed ice.
Swizzle until frost forms on the outside of the glass.
Garnish with a mint sprig.
“Blue blazer” Green Chartreuse(1/4 oz)
on top on mint to burn.