Chartreuse Swizzle Recipe
Green Chartreuse swizzled with pineapple, lime, and falernum — herbal intensity tamed into a frosty cooler. Popularized by Marco Dionysos in San Francisco in the early 2000s; a rare built-and-swizzled showcase for green Chartreuse.
What Makes It Special
Green Chartreuse swizzled with pineapple, lime, and falernum — herbal intensity tamed into a frosty cooler. Built on a distinctive base, it shows the swizzle format at its best: herbal and tropical, finished highball.
Ingredients
- 1.5 oz Green Chartreuse
- 1 oz Pineapple juice
- 0.5 oz Fresh lime juice
- 0.5 oz Falernum
- Mint sprig and grated nutmeg, for garnish
Step-by-Step Instructions
- Fill a highball glass halfway with crushed ice.
- Add all ingredients.
- Swizzle with a bar spoon or swizzle stick until frost forms on the glass.
- Top with more crushed ice.
- Garnish with mint and a grating of nutmeg.
The History Behind the Recipe
Popularized by Marco Dionysos in San Francisco in the early 2000s; a rare built-and-swizzled showcase for green Chartreuse.
Presentation and Visual Appeal
Serve highball in highball glass, garnished with mint sprig and grated nutmeg. Expect a herbal chartreuse-green gold pour over crushed ice.
Pro Tips and Variations
Swizzle between your palms with the stick; churning beats stirring for frost and dilution.
Frequently Asked Questions
No swizzle stick?
A bar spoon works. Spin it fast between your palms with the bowl in the drink.
