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Award-winning mixologist Wes Galloway of Black Beans Steakhouse & Lounge in Port Hope, Ont., uses Skinos, a Greek aperitif, to create this herbaceous cocktail.


2 ounces Skinos Mastiha Spirit

1 ounce Fernet Branca digestif

1 teaspoon green Chartreuse


Combine all ingredients in a mixing glass with ice, stir well and pour over large, solid ice cubes in an Old Fashioned glass.

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