Equipment
Ingredients
Botanical Infusion (Batch Base)
- 210 ml green chartreuse
- ½ jalapeño, sliced into 3mm rounds
The Cocktail Build
- 50 ml cachaça, unaged/silver
- 15 ml jalapeño-infused green chartreuse
- 12 ml benedictine
- 15 g agave syrup
- 25 ml lime juice, freshly squeezed and strained
- 1 fresh thyme, whole sprig
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 981 kcal
- Protein
- 2 g
- Carbohydrates
- 126 g
- Fat
- 2 g
- Fiber
- 4 g
- Sugar
- 100 g
- Sodium
- 305 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 298 mg
- Calcium
- 45 mg
- Iron
- 2.2 mg
- Magnesium
- 26 mg
- Phosphorus
- 50 mg
- Zinc
- 0.6 mg
- Vitamin A
- 152 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 3.9 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.5 mg
- Folate
- 6 mcg
- Water
- 122 g
- Alcohol
- 62 g
- Caffeine
- 55 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the jalapeño rounds into a small saucepan and add the Green Chartreuse. Bring the liquid to a very gentle simmer (approximately 80°C/176°F)—do not let it reach a rolling boil to prevent alcohol evaporation.
Remove the saucepan from the heat immediately. Strain the liquid through a fine-mesh strainer to remove all jalapeño solids and seeds. Allow the infusion to cool completely to room temperature before use.
In a cocktail shaker, combine 50ml cachaça, 15ml of your prepared jalapeño-Chartreuse, 12ml Benedictine, 15g agave syrup, and 25ml fresh lime juice.
Fill the shaker with large, high-quality ice cubes. Shake vigorously for 12-15 seconds until the exterior of the shaker is frosted and the drink is thoroughly chilled and aerated.
Double strain the mixture through a fine-mesh strainer into a chilled coupe glass to ensure no ice shards or pulp remain. Garnish by expressing the oils of a fresh thyme sprig over the surface and dropping it in.
Chef's Notes
- Cachaça choice is critical: look for one distilled in copper pot stills for that essential grassy, earthy backbone.
- The 'Flash Infusion' technique used here extracts the bright, vegetal notes of the jalapeño without the bitter 'stewed' flavors of a long cold maceration.
- Temperature control during infusion is paramount; boiling the Chartreuse will destroy the delicate alpine herbs that make it unique.
Storage
Refrigerator: 1 month — The jalapeño-infused Chartreuse component can be stored in a sealed glass container.
Troubleshooting
Cocktail is overwhelmingly spicy
Cause: Jalapeños were too hot or simmered for too long.
Fix: Dilute the infused Chartreuse with plain Green Chartreuse in a 1:1 ratio.
Prevention: Taste a small piece of the pepper before infusing to gauge heat.
Drink tastes 'flat' or lacklustre
Cause: Lime juice is not fresh or drink was under-shaken.
Fix: Add 2 drops of 10% saline solution to brighten the botanical notes.
Prevention: Always squeeze lime juice per order; use large ice for better aeration.
Cultural Context
The original 'Lazy Lover' is a modern classic from New York's 'Employees Only,' representing the mid-2000s cocktail renaissance where traditional Brazilian spirits were first integrated with classic French liqueurs.
