A strong and herbal twist on the "Momisette" or "Momi" – a classic French longdrink. The Chartreuse adds both a bit of colour and a nice long finish. "Momi" is usually served 2:1 with ice water, but I like the full, undiluted flavour assault of anise, almonds and bitter herbs. Do try to use homemade orgeat – it's really easy to make and offers up so many more flavours than its industrial counterpart. If shaken it will also slightly emulsify and create a thin, but pleasant foam on top.
1,5 oz pastis
1 oz orgeat
1/2 oz green Chartreuse
Shake effortlessly with large ice. Strain into a chilled coupette.