Forrest Ward Fleishauer is one talkative cat. Especially when he's talking about the earth and what comes from it and how we live on it. We've taken a trip into the greenhouses at Produce Point, Forrest's vertical hydroponic production of chemical free herbs & greens, to discuss sustainability on a grand scale....like let's say the next 10,000 years. Are you humans meant to even live sustainably? Is our rise or fall as a species within our control? Should we even try to mess with it? And, finally, can we have a bite of this amazing lettuce you grow? All of these questions will be answered as we sip the ultimate herbal connection...Chartreuse Green Label! Talk about sustainable: in the Chartreuse Mountains of France, an order of monks have produced this liqueur for over 400 years and the recipe is still a closely guarded secret. How dey do dat!!? It's an interesting conversation- make yourself a cocktail from the list below and tune in!
Featuring
Can you believe that right in downtown Stevens Point lives Farmshed, a greenhouse for operations like Produce Point? These are the kinds of businesses that truly makes Stevens Point unique! You may have already eaten Forrest's lettuce if you shop at the SPA Coop, and if you haven't, you must! To learn more about how Produce Point is conserving resources and nourishing our city, check out their website.
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Last Word
3/4 oz Navy Strength Gin
3/4 oz Cherry Liqueur
3/4 oz Green Chartreuse
3/4 oz Lime Juice
Shake all ingredients with ice. Then, strain into chilled coupe.
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Green Smoke
1 1/2 oz celery juice
1 oz Peaty Whisky
1/2 oz Green Chartreuse
1/2 oz Cherry Liqueur
1/4 oz Absinthe
Shake with ice, then strain into a chilled coupe.
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Champ-Élysées
2 oz Cognac
3/4 oz Lemon Juice
1/2 oz Green Chartreuse
1/4 oz Simple Syrup
1 dash Angostura Bitters
Shake all ingredients with ice, strain into chilled coupe.
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Jimmie Roosevelt
2 oz Champagne
1 oz Cognac, chilled
1/4 oz Green Chartreuse
1 Demerara sugar cube soaked in Angostura bitters
Place the bitters-soaked sugar cube in the bottom of a chilled coupe, then place ice on top of it. Add the cognac, then top with the Champagne. Finish with a float of the Chartreuse on top of it all.
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Last Of The Oaxacans
3/4 oz Mezcal
3/4 oz Cherry liqueur
3/4 oz Green Chartreuse
3/4 oz Lime Juice
1/2 centimeter slice Serrano Pepper
Shake all ingredients with ice, strain into chilled coupe.
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