- 2 (3") sprigs fresh mint, leaves removed
- 1 ½ oz brandy
- 1 oz lime juice
- ½ oz Green Chartreuse liqueur
- ½ oz simple syrup
- 2 dashes Angostura bitters
- 3 oz seltzer water
- 1 small sprig fresh mint for garnish
Place mint leaves in bottom of tall Collins or highball glass; add brandy. Gently bruise mint with a muddle or bar spoon to release the oils into the brandy.
Add lime juice, Chartreuse, simple syrup and bitters; stir well. Add ice, top with seltzer. Stir mint so it floats throughout the drink. Rub small mint sprig between fingers to release aromas; garnish top of glass.