Death Is Not The End

1 oz Green Chartreuse
1 oz Fernet Branca
34 oz Lime juice
34 oz Pineapple syrup
1 pn Salt
Instructions
Shake, strain, up.
From other users
  • Definitely interesting! The salt is important; don't be timid with the pinch. — ☆☆☆☆
  • This is a nice sour. — ☆☆☆☆
Similar cocktails
  • Industry Sour — Fernet Branca, Herbal liqueur, Simple syrup, Lime juice
  • Fernetaboutit — Maraschino Liqueur, Herbal liqueur, Fernet Branca, Lime juice
  • Williwaw Swizzle — Genepy, Gin, Falernum, Lime juice, Pineapple juice

10 Comments

bevx's picture

Don't let the unappealing

Don't let the unappealing color dissuade you. This drink may look like murky pond water, but it tastes fantastic!

DrunkLab's picture

Glad you enjoyed it! Yes,

Glad you enjoyed it! Yes, it's a shame about the color; it's probably best to serve it in a mug or some other opaque container to keep it appetizing. (Maybe Tiki bars are onto something.)

mahastew's picture

Pretty good. I can't help but

Pretty good. I can't help but compare it to the Industry Sour and Fernetaboutit, which I feel both work better because of the lime juice. Maybe this one could use some acid, too.

DrunkLab's picture

Still haven't tried the

Still haven't tried the Industry Sour, might give that one a go tonight. Curious about how well Chartreuse and Fernet play together without the pineapple juice to smooth things over.

Based on the recipe, I made

Based on the recipe, I made one of these with Liber's Pineapple Gum Syrup, rather than the pineapple juice discussed in several of the comments.  I thought I was a very nice after-dinner drink, with the Fernet herbals winning out over the Chartreuse.

Little late to the party on

Little late to the party on this one, but I'm guessing the recipe has been updated, since the comments reference a lack of lime juice--now listed at 3/4oz--and using pineapple juice instead of the now listed pineapple syrup.  Made too much of a caramelized sous vide pineapple syrup recently (juiced caramelized pineapple chunks, and cooked that with equal parts demerara sugar and the pineapple rinds for 2 hours at 135 degrees) and was searching for recipes to use it up.  Made this for myself and 3 other jaded bartenders, and we all loved it.  Very balanced given the ingredients list, with both the Fernet menthol, minty goodness and Green Chartreuse herbal elements peaking through but not dominating.  5 stars.