1 1/4 oz Green Chartreuse
1 oz White Crème de Cacao
3/4 oz Cream of Coconut
Blend with ~5 oz ice for 10 seconds and pour into a 10 oz water goblet. Garnish with cocktail monkeys and add a straw.
(*) My notes only say "rum platino," so it could be Atlantico or another. But Matusalem is a good bet here in Boston.
So perhaps my pit stop into Craigie on Main on my way to the Hawthorne for Scott Marshall's last night was not a wise decision. By the time I got there, Scott was finished. Shirt off, tattoos flying finished -- in a way that I had not seen him since Bourbon Street the year he went down with the Drink crew for the Barroom Brawl at Tales of the Cocktail. I am guessing that his menu that had "VEP Chartreuse" as the only options on one side must have done him in with style. Therefore, I asked bartender Ryan Lotz if Scotty's drinks were still being served even if his shift had come to an end. Luckily, Nicole Lebedevitch had stepped in to keep the blenders and swizzle sticks going.