CHARTREUSE LEMONADE
ROASTED LEMON SYRUP
Cocktail created by Christina Mah of
Raw Bar by Duncan Ly
Photographed by Sarah Vaughan
Styled by Alexandra Wig
½
¾
1
3
1
1
2
oz Green Chartreuse
oz roasted lemon syrup
oz fresh squeezed lemon juice
drops Thai Bitters (available at Vine
Arts or other specialty liquor stores)
Soda
Strawberry (to garnish)
Build all ingredients in a Collins glass,
swizzle, and top with soda.
Fan a strawberry and garnish on your
finished drink.
1
2
3
4
5
6
7
8
2
2
10
20
cups honey
cups water
lemons
bay leaves
Preheat oven to 350° F.
Cut lemons in half lengthwise and slit in the middle lengthwise.
Place lemon halves on baking sheet and insert bay leaves into slits
making sure bay leaves are enveloped by lemons.
Place baking sheet in oven and bake until the lemons start to brown.
Meanwhile, pour honey and water in a pot, heat on med/high until
the honey and water are heated and have come together, do not
boil. Turn off heat and let cool.
Put baked lemons and honey syrup into a large container and let sit
overnight.
Squeeze lemons into honey syrup, strain syrup.
Store in air tight container in the refrigerator.