Location: Harvard Square, One Bennett St., Cambridge

Chartreuse Basil
- 2.5 ounces Chartreuse
- Juice of half a lime
- 4 or 5 basil leaves
Dash of simple syrup and a splash of water (to cut the 110 proof Chartreuse so people don't fall off their stools). Signature drinks
Sazerac
- 1.5 ounces of Old Overholt Rye Wiskey
- 7 dashes of Peychauds Bitters
- .5 ounce of 1 ounce simple syrup (to taste)
Stir to allow a lot of ice melt. Rinse a chilled glass with Ricard Pastis and then strain the drink into arocks glass, neat. Garnish with lemon oil from a twist.

Pictured is Ben Sandrof with his creation, the Chartreuse Basil Mojito.

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