Celebrate World Chartreuse Day today with this seductive cocktail recipe by Melbourne’s Chef David.
This drink is named after one of China’s best cocktail and jazz bars – the Hope & Sesame speakeasy in Guangzhou. It’s a stripped-back adaption of their Spicy Not Spicy rum sour cocktail. The chilli and sesame in this cocktail reflect the flavours of the venue’s cooking while the herbal/floral notes of the chartreuse are a refreshing antidote to all that spice.
Make one soon or have Chef David’s mixologists mix one up for you tonight (alongside a feast of Szechuan hot pot) at Level 1/462 Elizabeth Street, Melbourne VIC 3000.
Hope & Sesame
– Ingredients –
40ml yellow chilli rum*
15ml Massenez Creme de Camomille liqueur
20ml yellow Chartreuse
20ml fresh lime juice
sesame oil, to garnish
rosemary sprig, to garnish
– Method –
Shake all ingredients with ice, then remove ice and dry shake. Pour into a chilled martini glass and serve with 3 drops of sesame oil and rosemary.
*At home: you can simply add as many yellow chillis as you like to some aged rum and let it infuse. Or blend them in, let the mixture rest and then strain the spiced rum well through a coffee filter.