I can’t believe that my Chartreuse Swizzle post will only be number 166 under that hashtag... this number is clearly inversely proportionate to how amazing this drink is!
Green Chartreuse is the star of this cocktail, created by San Francisco bartender Marcovaldo Dionysus. I feel like people either love green Chartreuse, or haven’t had it yet. If you are a Chartreuse newby, be not afraid, as the herbal flavors of this liqueur are highlighted in the most pleasant way by the acidity of the lime juice, brightness of the pineapple juice, and sweet spices of the falernum. •
To make 1 drink: add 1 1/2 oz. green Chartreuse, 1 oz. pineapple juice, 3/4 oz. freshly squeezed lime juice, and 1/2 oz. falernum (I used John D. Taylor’s Velvet Falernum) into a Collins glass. Fill glass with crushed ice, insert a barspoon into the drink, and swizzle the mixture until frost appears on the outside of the glass. Top with more crushed ice and garnish with a mint sprig and freshly grated nutmeg. This recipe is from #imbibemagazine. •
A question arose in my mind as I was making this... when a recipe calls for pineapple juice, I assume it means canned... do you agree? Recipes seem to say “freshly squeezed” for citrus fruit but just say “pineapple juice”. I suppose one could juice fresh pineapple though... has anyone done this? Any and all pineapple feedback welcome!
Rapid City, South Dakota