So this is a cocktail recipe based on one called the "verdant lady" but with the mint removed.
I don't like chartreuse by itself. But I figured I'd see what it was like mixed with other things. A lot of things that aren't too good by themselves lend a hand in creating a great flavor profile. A great example is fish sauce. Pungent and repulsive on its own, it adds a great amount of umami to otherwise flat sauces and dishes.
This cocktail is pretty strong. Feel free to cut back on the gin if you want to have a few and still be standing, especially if you aren't eating anything.