2 oz Bay Leaf-Infused Rhum Agricole*
1 oz Lime Juice, clarified** or not
1/2 oz Green Chartreuse
1/2 oz Simple Syrup, or Bay Leaf Simple Syrup***
3-4 dashes Celery Bitters
Lime and/or fresh Bay Leaves, for garnish

Casseroles, Boxcutters, Jigger, Mixing-glass, Citrus Juicer, Strainer, Stirrer (long Spoon), Tablespoons, Martini Glass, Cup.

In a Mixing Glass filled with Ice, combine Rhum Agricole, Lime Juice, Green Chartreuse, Syrup, and Bitters. Now, here's where I went rogue--because I used clear lime juice and wanted to keep the drink clear, I stirred this. Traditional wisdom says it should be shaken; if you're using regular lime juice, do that. Strain into a chilled Martini Glass and garnish as desired.

*Bay Leaf-Infused Rhum Agricole:
Coarsely chop 3-4 fresh Bay Laurel Leaves and mix with 2 ounces Rhum Agricole (Clement used here). Steep for 40 minutes to an hour, then strain.

**Lime Juice, clarified (optional):
Heat up 2 ounces of fresh Lime Juice and dissolve 1/4 teaspoon agar agar in it. (Agar agar is also known as Chinese gelatin, and it's available at specialty health food stores and Asian markets. I found some at Whole Foods.) Simmer for a few more seconds, then add this mixture to 8 ounces of fresh lime juice. Stir to combine. Refrigerate for a few hours--mixture will begin to separate. Strain through paper towel-lined mesh strainer or a coffee filter.

***Bay Leaf Simple Syrup:
Bring a cup of Sugar, a cup of Water, and about 20-25 fresh Bay Laurel Leaves to a simmer. Stir until sugar is dissolved. Remove from heat, cover, and steep for about an hour. Strain and discard solids.