3/4 oz Lime Juice
1/2 oz Simple Syrup
Muddle a half dozen or so mint leaves with simple syrup. Add rest of ingredients and ice, shake, and double strain into a rocks glass filled with crushed ice. Garnish with fresh mint and add a straw.
For Andrea's drink at Silvertone, she requested from bartender Josh Childs a Chartreuse Smash. The recipe for this libation appears in Drink & Tell: A Boston Cocktail Book; however, it has yet to find its way on to the blog until now. The history I provided in the book is, "At Silvertone, if Cedric Adam's name is associated with a drink, there is a good chance it contains Green Chartreuse." Indeed, my first drink at Silvertone years ago was Cedric's Chartreuse Gimlet. As I mentioned in the summary of the History and Change of Downtown Boston Bar Culture talk, Cedric was one of the first bartenders in town pouring and prosthelytizing about the wonders of this herbal elixir, and he is often cited as the reason it became so popular here starting around 15 years ago. Silvertone was also one of the leaders in using fresh juice in Boston, so drinks like the Gimlets and Smashes would shine more than drinks made with Roses' and bottled juices back then.