Mixing tequila with green Chartreuse may sound as awkward as Cheech Marin and Meryl Streep on a date, but credit bartender Brent Nurre for recognizing the latent love connection. Named Killer Queen for one of the many Queen songs Nurre grew up listening to with his dad, it’s a gorgeous concoction – creamy, herbaceous and so refreshing you’ll want to slurp it. A splash of coconut cream echoes the tropical notes found in Azuñia Blanco tequila, and green apple juice adds lilting balance. Meanwhile, fresh basil brings out the spicy, herbal complexity of the Chartreuse. Guaranteed to blow your mind.
If you’re that way inclined, start with a hard muddle of five fresh basil leaves in a mixer, adding 2 oz. Azuñia Blanco tequila, ½ oz. green Chartreuse, 1 oz. fresh green apple juice, ¾ oz. fresh lime juice and ¾ oz. Goya coconut cream. Fill the canister with ice and shake hard for 8-10 seconds. Double strain (first with a normal strainer, then with a fine mesh cocktail strainer) into a snifter and garnish with a fresh basil leaf tucked behind a dehydrated lime wheel.
$12
The Parlor
1916 E. Camelback Rd., Phoenix
602-248-2480, theparlor.us
