About this Cocktail
A reinvention of the Chartreuse hot chocolate drink created by the great chef and restauranteur Madeleine Kamman.
1.5 oz Green Chartreuse
1 oz house hot chocolate
Green Chartreuse Marshmallow *
Mix all ingredients and top with Chartreuse Marshmallow
*** about 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup agave syrup
1/2 cup plus 3 tbsp green Chartreuse
1/4 tsp salt
2 large egg whites
1/2 tsp vanilla
Oil bottom and sides of a 13- by 9- by 2-inch baking pan and dust bottom and sides with confectioners’ sugar.
Beat egg whites to stiff peaks; set aside.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a heavy saucepan cook sugar, agave, 1/2 cup Chartreuse and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With a standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. Beat egg whites, vanilla and remaining 3 tbsp Chartreuse into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners’ sugar evenly over top. Let sit, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into 1-1/2 inch squares. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat.
Marshmallows keep in an airtight container at cool room temperature 1 week.