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+ servings
a pale yellow cocktail in a tall coupe glass with a rose garnish made from green apple slices.

First Frost (Rum and Green Chartreuse Cocktail)

Amy Traynor
This crisp, herbal cocktail is perfect for autumn with white rum, green Chartreuse, and a homemade apple cinnamon syrup.
4.34 from 6 votes
Prep Time 3 mins
Total Time 3 mins
Course Drinks
Cuisine American
Servings 1 cocktail


  • oz white rum (I used Cruzan Aged White Rum)
  • 1 oz lime juice
  • ½ oz Green Chartreuse
  • ½ oz dry vermouth
  • ½ oz apple cinnamon syrup* (syrup recipe below)


  • Combine all ingredients in a cocktail shaker and fill it 3/4 with ice.
  • Shake until chilled, then strain the liquid into a coupe glass.
  • Garnish with an apple rose or apple fan.


*Apple Cinnamon Syrup

  • 1 green apple
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cinnamon stick
In a small saucepan, combine the sugar and the water. Heat the mixture over medium heat, stirring frequently, until all of the sugar dissolves. Now, add one cored, chopped green apple and one cinnamon stick (broken into a few pieces) and bring the liquid to a boil.
Once bubbling, reduce the heat and allow the syrup to simmer for about 10 minutes, or until the fruit just begins to break down. Remove the pan from the heat and allow the syrup to cool fully.
Use a fine mesh strainer to remove the solids and store the syrup in a sealed container in the refrigerator. This syrup will last about two weeks.
Make a larger batch of syrup with: 4 apples, 2-3 cinnamon sticks and 2 cups each sugar and water. Add an ounce or two of vodka or grain alcohol to keep a larger batch of syrup fresher for longer.
Keyword apple cinnamon, chartreuse, dry vermouth, green chartreuse, white rum
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