The Blur from Nopa

[Photo: Maggie Hoffman]

You've seen bubbly brunch drinks before, but this tart lime variation, served at San Francisco's Nopa (one of our favorite Bay Area brunch spots) is a bit unusual, made with herbal Green Chartreuse and maraschino liqueur to sweeten.

The Blur from Nopa

About This Recipe

Yield:makes 2 cocktails
Active time:5 minutes
Total time:5 minutes
Special equipment:cocktail shaker and strainer
This recipe appears in: Favorite Brunch Drinks: How to Make The Blur from Nopa in San Francisco


  • 1 1/2 ounces Green Chartreuse
  • 1 1/2 ounces Maraska Maraschino liqueur
  • 1 1/2 ounces freshly squeezed lime juice, from 1 to 2 limes
  • Cava or other dry sparkling wine


  1. 1

    Add Chartreuse, maraschino, and lime to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into two Champagne flutes, dividing evenly. Top each flute with Cava and serve.


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