The Prospector

Jan 11

Jules’ Prospector recipe:

Designed by Canadian bartender Jay Jones while helming the bar at Pourhouse in Vancouver

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)