Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Velveteen

Velveteen

Served at: Annisa
Photo by Danny Kim
Email  Print Recipe  Rate & Review

Ingredients

2 oz. Russell's rye
3/4 oz. green Chartreuse
3/4 oz. velvet falernum
1/2 oz. fresh lemon juice
4 drops Peychaud's bitters

Instructions

In a mixing glass, combine 2 oz. Russell's rye, 3/4 oz. each green Chartreuse and velvet falernum, and 1/2 oz. fresh lemon juice. Stir gently with ice, strain, and serve in a chilled cordial glass. Finish with four drops Peychaud's bitters. (Published 2011)