Brigadier Recipe

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!

Now that winter is dead ahead, hot, soothing drinks are creeping back into the bibulous repertoire. I mixed my first hot toddy of the season last weekend and as the first day of winter approaches, I'm preparing to fend off the chill any way I can.

A classic combination that's good at this time of year is a mixture of good hot chocolate and green Chartreuse. While the pairing might seem awkward at first glance, there's something about the potent herbal liqueur that matches perfectly with the rich earthiness of good chocolate.

And while an ounce or so of Chartreuse gives hot chocolate a lift to a stratospheric experience, the flavor can be enhanced even more by the addition of Cherry Heering, a Danish cherry liqueur. Created by San Francisco bartender Neyah White, the Brigadier takes these three basic ingredients and combines them in a rich, earthy, warm-you-up way.


  • 1 large mug prepared hot chocolate
  • 1/2 ounce Cherry Heering
  • 1/2 ounce green Chartreuse


  1. Add Cherry Heering and Chartreuse to hot chocolate, stir, and serve immediately. You can add up to 1 ounce each of Cherry Heering and Chartreuse to your taste.

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