The Herbivore

Juliet Ceballos, City House Nashville | Nashville

With its rich malty notes and botanical flavors, genever works well in both savory and bitter drinks. Juliet Ceballos, former General Manager at City House Nashville, plays on this idea by stirring it with cardamaro, green Chartreuse and celery bitters.


Serving: 1

  • 1 1/2 ounce genever
  • 3/4 ounce cardamaro
  • 1/4 ounce green Chartreuse
  • 2 dashes celery bitters, preferably Bitter Truth

Garnish: lemon peel

  1. Combine all ingredients in a mixing glass.
  2. Stir, strain and serve up, in a coupe.
  3. Garnish with a lemon peel.