Chocolate Ty Cocktail Recipe From Stark Bar

There are the drinks the bartenders will make for you; then there are the drinks they imbibe themselves. Recently, one such professional favorite has been a shot of mezcal stained green with Chartreuse. Paul Sanguinetti of Stark Bar built this cocktail on those spicy, vegetal flavors, adding a Thai-inspired syrup and, oddly, white cacao liqueur, for a uniquely green-tasting drink. For more 2012 Best Cocktails, click here.

Recipe adapted from Stark Bar, Los Angeles, CA

Chocolate Ty
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Chocolate Ty from Stark Bar, Los Angeles, CA
Prep Time
Cook Time
Total time: 0 minutes
  • Thai-spiced simple syrup
  • 4 cups granulated sugar
  • 4 cups water
  • 4 ounces Thai chiles, deveined and deseeded
  • 1 cinnamon stick
  • 12 rau ram leaves (available in Vietnamese and Southeast Asian markets)
  • Cocktail
  • 1½ ounces La Puritita Verda mezcal
  • ½ ounce green Chartreuse
  • ½ ounce Marie Brizard crème de cacao
  • 1 ounce fresh lime juice
  • Cinnamon stick
  1. Make the Thai-spiced simple syrup: In a stock pan set over medium heat, place the sugar, water, the chiles, cinnamon stick and rau ram leaves. Bring to a boil, stirring frequently to prevent the sugar from scorching. Remove from the heat and allow the syrup to slowly cool for 1 hour. Strain into a sealable glass container.
  2. Make the cocktail: In a cocktail shaker filled with ice, combine the mezcal, Chartreuse, crème de cacao, ½ ounce of the prepared Thai-spiced simple syrup and lime juice. Shake vigorously for about 8 to10 seconds. Strain into a chilled cocktail coupe and garnish with freshly grated cinnamon. Serve.
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