3/4 oz Green Chartreuse
3/4 oz Lime Shrub (*)
1/2 oz Jasmine Green Tea Syrup (2:1)
2 dash Dandelion and Burdock Bitters
Build in a glass over ice and stir. Garnish with a half lime wheel.
(*) I did not inquire whether this was a rum-based shrub or a vinegar-based one. For the former, plenty of recipes exist, and for the latter, Tait Farms sells one. I have written for more details on the recipe, so check back later (**).
(**) I received their recipe:
Lime ShrubLast Friday, Andrea and I finally went to Journeyman restaurant in Somerville. We had been planning to go for my birthday back in July until a car plowing into their façade shut them down for a few weeks. Once I heard that they had finally reopened, I planned a visit that very first week. Currently, the drink list at the restaurant is an Old Fashioned bar where combinations of spirits and bitters can be requested; moreover, there is a short list of batched drinks. In the near future, Journeyman will be opening a 36 craft cocktail bar in an adjacent space so perhaps the restaurant's drink repertoire will grow accordingly. For a start, I asked for one of the batched cocktails, the Spring Hill; while the caption was "Spring in Somerville," it is actually the name of one of the seven hills in the city. Between the jasmine green tea, the Chartreuse, and the lime shrub, I was instantly drawn to this recipe.
• 12 Limes (mandolined thinly)
• 4 oz Water
• 16 oz Cider Vinegar
Simmer for 5 minutes, pressing on limes often to extract juice.
• 600 gram Sugar (20 oz)
Add sugar and keep on low heat, stirring occasionally for 5 minutes. Cool completely, strain, and bottle.