A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Green Chartreuse is the original high proof version; 55% ABV.
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
A sweetend and thickend coconut cream, common brand is Coco Lopez. To make your own combine coconut 1 can (~440ml) of cream and with 300g sugar.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Add all ingredients to a blender with ice. Blend until smooth, pour into a tiki mug. Garnish with a mint sprig. #blend #ontherocks
Adapted from Erick Castro, Polite Provisions, San Diego, CA.