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

  • 1 1/2 oz Plymouth Gin
  • 1/2 oz Green Chartreuse
  • 1/4 oz lime juice
  • 1/4 oz simple syrup
  • 3 - 4 sprigs basil
  • 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
    David L. 1 Mar 2011
    1:51 pm

    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.

    blair frodelius 2 Mar 2011
    2:07 pm

    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

    Luke S 8 Mar 2011
    11:00 am

    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!

    Nick L. 1 Jun 2011
    12:52 pm

    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?

    Rhett 18 Sep 2011
    11:48 pm

    this is one of my new favourite cocktails!
    please come back and do more episodes…

    steve7500 27 Jun 2012
    2:35 pm

    What a refreshing cocktail !

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