Credit: Marcovaldo Dionysos
Ingredients
1 1/4 oz Green Chartreuse
1 oz pineapple juice
3/4 oz lime juice
1/2 oz John D. Taylor’s Velvet Falernum
mint and nutmeg garnish
Directions
Add ingredients to a collins glass and fill with crushed ice. Swizzle with a lélé or bar spoon until the outside of the glass frosts. Add more crushed ice, so there’s a layer of ice topping the drink. Serve with a straw. Garnish with a mint sprig and fresh nutmeg.
Notes
Oops, I forgot the garnish! Even so, wow, good ice work just makes this drink so awesome. I crushed the heck out of smaller ice cubes with a wooden mallet and my Lewis bag, and while I’m waiting for my lélê from Cocktail Kingdom, the bar spoon worked fine for swizzling, and it’s so fun seeing the glass frost up. The key is adding that top layer of crushed ice—it looks beautiful with so much ice packing the glass.
Moving on to the taste—herbal and tart—this would be a great drink for summer, but is perfectly fantastic before dinner in November.
…and didn’t note until after drinking this that Green Chartreuse is 55% ABV. So, be careful with this one!
