Green Meanie cocktail from Parsons Chicken and Fish ‘tastes like summer’

CHICAGO — Beverage Director of Parsons Chicken and Fish ,Charlie Schott, teaches how to make the Green Meanie cocktail on WGN Weekend Morning News on Saturday.

If you're looking to recreate the cocktails that Schott featured, here are the recipes:

Verdita
1oz Fresh Mint
1oz Fresh Cilantro
1 Jalapeño
46oz Pineapple Juice
Blend  and strain

Green Meanie
1.5oz Parson’s x El Buho Mezcal
.75oz Verdita
.5oz Green Chartreuse
.25oz Lime Juice
.25oz Simple Syrup
Shake and strain into a chilled glass

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.