French Exit: A Brandy Highball

• 1 1/2 ozcalvados
• 1/2 ozcoconut Chartreuse
• 1/4 ozfresh lemon juice
• 3 ozchilled tonic water (Dalva uses Fever-Tree)

Preparation

1. 1.

   Add the first 3 ingredients to an ice-filled glass, then stir briefly to combine. Top with chilled tonic water and give the drink another light stir, then garnish.

2. 2.

   Coconut ChartreuseIn a small pan, heat 30 grams of coconut oil over medium heat until shimmering. Add 10 grams of shredded, unsweetened coconut flakes, and stir. Cook until the coconut starts turning golden, then remove from heat and let cool (the flakes will continue toasting in the hot pan). In a freezer-safe container, combine 12 oz. of green Chartreuse with the toasted coconut and the oil. Stir briskly to combine, then let the mixture rest for 10 minutes. Seal the container and place it in the freezer overnight. The next day, carefully remove the layer of solidified oil on top of the mixture, and fine strain to remove the solids. Pour the liquid into a clean bottle for use; keeps refrigerated for up to 3 weeks.