3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Coffee liqueur, Kahlua
1 oz Lime juice
1⁄3 oz Chinotto (Chinotto soda syrup)
2 oz Rose petal (Dried rose buds)
Instructions
Shake long, strain, coupe.
Notes
Sweetness needs to be scaled back a bit.
Nice interacton of chartreuse and coffee.
The syrup is made of chinotto soda (Lurisia): same part soda+same part sugar. No heating. Refrigerated i've been keeping it for one year without issue. Very stable.
It makes also a nice flavored syrup for stirred drinks.
Agave syrup or simple syrup can be used too.
Regarding rose buds, 2 oz makes around 5 to 6 buds.
Rose water is a good sub too (1/3 oz).
Pangolindo,
Looks interesting flavor wise and build wise (lacks a strong base spirit). Can you be more specific on the brands (coffee liqueur & lavender bitters)? And recipe for the Chinotto syrup (I assume it's a reduction of the Pelligrino soda)? And is really 2 oz of dried rose hips? I have a locally produced rose hip liqueur (Koval) I'm looking to use up but that might be tough to sub given the other ingredients, and just adding more acid is going to blow out the nuances of the other flavors.