As we age, our palates change, and whether that’s due to physiology or simply preference is akin to the nature versus nurture debate. Reality is likely a combination of both. Sometimes we call certain tastes “acquired” and research suggests that there is indeed a baseline amount of exposure to a new flavor that must occur before it becomes preferred. Developing a palate for the bitter notes of hops in beer or the bitter acidity in black coffee are two prime examples. Around the age of 40, Read more
I never used to respect the daiquiri. I didn’t understand the appeal of an overly-sweet alcoholic slushy. Actually, I didn’t have much respect for the old fashioned either – which is now my go to cocktail. Looking back, it’s apparent that Read more
Sometimes you prepare a recipe because you have extra ingredients on hand that you need to use. I had fresh mint that I wanted to do something unique with, and decided to pair it with Read more
Recipe Type: Cocktail
- 4 ounces pineapple juice
- 1.5 ounces Green Chartreuse
- .5 ounce lime juice
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a glass filled with ice and garnish with pineapple crown leaves or a lime wheel.