Chartreuse

Your first time encountering Chartreuse can be a little intimidating. It's a 400-year-old, super-secret recipe from the mysterious lands of... um... France. But Bennett found some friends that are familiar with this wonderful liqueur.

We run into Tim Master and Joaquín Simó at Pouring Ribbons, a great bar in Manhattan’s East Village that has an amazing array of vintage Chartreuse. They help us discover how to drink it, what to look for when buying a bottle, and how to use it in a cocktail.

Joaquín even teaches us how to make the Naked & Famous, a modern classic variation of the Last Word that he created a decade ago.

The Naked & Famous

.75oz. mezcal, preferably Del Maguey Chichicapa

.75oz. Yellow Chartreuse

.75oz. Aperol

.75oz. fresh lime juice

Add all ingredients to a cocktail shaker. Add ice, cover and shake well. Strain into a coupe glass.