An herb-infused syrup ups the herbaceousness of gin and Chartreuse in this summery cocktail.
1 1/2 oz. gin
1/4 oz. yellow Chartreuse
1/4 oz. sage- and fennel-infused syrup (steep 4 torn sage leaves and 1/2 tsp. fennel seeds in 1 cup of hot 1:1 simple syrup for 15 minutes; double strain)
1 oz. pear purée
1/4 oz. fresh lemon juice
2 fresh blackberries
Tools: muddler, shaker, strainer, fine strainer
Garnish: fresh sage leaves and a blackberry
Muddle the berries. Add remaining ingredients and shake with ice. Double strain into an ice-filled rocks glass. Garnish.
Bryan Dayton, OAK at Fourteenth, Boulder, Colorado