Monstre Verte
By Jamie Boudreau
Basil is not just for cooking in Italian food. It is wonderful when used just like mint in a mojito or mint julep and adds a depth of green, earthy aroma and flavor to a drink like the Monstre Verte.
Recipe
Monstre Verte Cocktail
Instructions
shake all ingredients with ice
strain into a rocks glass rinsed with 1/4 oz of Absinthe
garnish with a basil leave and flower
Comments
Hey Jamie, Love the channel. I have a few questions. Where do you get your Ice blocks to carve. I take it you have a special purveyor. Also are you using the Japanese Method? I am looking for a good place to buy julep strainers, and secondary strainers of high quality. I love the look of all the stainless steel, could you point me in the right direction for that. I’ve been to cocktailkingdom but found it limited.
Jamie,
Sounds amazing! I love the combo of gin and basil.
I was wondering if it might make sense to add the correct ratio of Absinthe to water and make special ice cubes from the mixture. Or would this upset the balance in flavor?
Cheers!
Blair Frodelius
Goodspiritsnews(dot)wordpress(dot)com
Regarding the French name of the drink, while Jamie pronounces it correctly, I believe the title as listed above should not have an “e” at the end of “vert” (because “monstre” is masculine, not feminine). So it should be “Le Monstre Vert.”
Great drink!
Jamie, I understand your reasoning behind giving your herbs a good spank, but it seems that shaking everything together sort of defeats the purpose. You slap the herbs because you don’t want to break any of veins in the leaves filled with chlorophyll, but it seems that they break anyway during the shaking process (the whole leaf gets obliterated by the ice).
Any thoughts on this?
this is one of my new favourite cocktails!
please come back and do more episodes…
What a refreshing cocktail !
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