By James O. Fraioli / Photography by Jamie Boudreau
If you enjoy holiday drinks, like I do, you must try the Verte Chaud. It reminds me of watching Seattle’s Christmas Boat Parade on Lake Union with this festive libation in hand. Sipping this hot chocolaty beverage as the brightly decorated boats convene and begin their promenade in front of Fremont Tugs on their way to Morrison’s Fuel Dock is a clear sign December is here. Whether you’re stringing shimmery lights on your boat and firing up the mains, or gathering at an onshore party to view the flotilla, the Verte Chaud is the perfect accompaniment to this or any time-honored holiday tradition.
Featured in The Canon Cocktail Book, which I had the pleasure of assembling with Seattle-based Canon bar owner, Jamie Boudreau, the Verte Chaud is simple to make with only three ingredients. Jamie’s a big fan of Chartreuse, so you may want to tame down the portions in your Verte Chaud if you’re not as mad about French herbals as he is. But have it be known, Chartreuse and chocolate work wonders together. Just make sure you use a good quality, bitter chocolate so you can easily adjust the sweetness. If you use a cheap hot chocolate mix, you might find the resulting mixture overly sweet.
For the wet cream, it’s made in the same manner as whipped cream; just stop before the cream becomes stiff. The aeration will allow the cream to sit neatly on top of the hot chocolate. Enjoy and happy holidays!
VERTE CHAUD
Makes 1 cocktail
6 ounces prepared hot chocolate
2 ounces green Chartreuse
1 ounce wet cream, for topping
In a hot glass (simply submerge the glass in hot water until hot), add the hot chocolate and Chartreuse. Stir and top with the wet cream.
