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 take a visit to Produce Point!
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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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