Uncle Brad discovered a drink while skiing in the French Alps, Vert Chaud (or Hot Green) and Cocolat au Rhum (Chocolate with Rum). It turns out, Chocolate and Chartreuse were meant to be together, and they never knew it. And so is chocolate and rum BTW. We understand that Chartreuse is in short supply, but if you stick around for the tips we’ll give you alternatives that can get you close. The history on this one is anyone's guess, but Uncle Brad has a theory that he’ll unfold in the history section. This is going to be your new favorite warm up beverage after a cold day outside. Trust and believe!

Vert Chaud
In a 10oz mug add
2oz Green Chartreuse*
6oz of creamy hot chocolate (recipe below)
(stir)
Layer 2oz of wet whipped cream by pouring the whipped cream over spoon into your drink
Garnish with dusting of cocoa powders

*IF YOU DON’T HAVE Chartreuse, you can use rum. In this case I used a split base of 1oz. Demerara 151 (any dark overproof will do) and an aged Martinique Rhum Agricole. But you can play with any aged rums. I chose the aforementioned because I wanted something French, and something strong to recreate the spirit forward taste of Chartreuse. 

Hot Chocolate Recipe
3.5 cups whole milk
0.5 cups heavy cream
Go to the baking aisle to find the next
4oz bittersweet chocolate (you can use a bar or chips, which are less work)
4oz semisweet chocolate (you can use a bar or chips, which are less work)
2 Tbsp dutch processed cocoa powder (yes, that’s really a thing)
2 Tsp cornstarch
1 Tsp vanilla extract
1 Tbsp Sugar (optional, it’s great without it)

In sauce pan add

Milk, cream, cornstarch, vanilla, cocoa powder and mix over medium low heat

Whist constantly so no lumps and skin doesn’t form on top of the milk

When bubbles form on sides and the mixture is starting to steam, remove from heat

Add bittersweet and semisweet chips to the pan and stir until fully melted

Add sugar if you feel you’d like it sweeter and mix until dissolved

Pour into heat safe container so you can easily pour into your mug. Store extra in fridge and reheat gently.

Prospector
In mixing glass add:
1.5 oz Cognac
0.5 oz white creme de cacao
0.5 oz Green Chartreuse
0.5 oz Cointreau
Stir until chilled (about 20 - 30 seconds)
Strain over ice in rocks glass. 
Garnish with twist of lemon (extra points for expressing the oils over the drink)

TIP: Alternatives to Chartreuse

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