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Swamp Water

Name: Swamp Water
Total time: 4 min
Cuisine: Cocktail
Ingredients: 3 fresh Basil leaves; 40 ml Chartreuse Green; 105 ml Pineapple juice; 15 ml Lime juice; 6 drop Daiquiri bitters; 3 drop Saline solution 4:1

Difford’s Guide

Discerning Drinkers (42)

Measurements in:

Serves:

Keep screen awake

Ingredients
3 fresh	Basil leaves
1 ¹⁄₃ fl oz	Green Chartreuse (or alternative herbal liqueur)
3 ¹⁄₂ fl oz	Pineapple juice (brine)
¹⁄₂ fl oz	Lime juice (freshly squeezed)
6 drop	Difford's Daiquiri Bitters
3 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glass

Photographed in a Ginza Highball

Prepare

Select and pre-chill a COLLINS GLASS.
Prepare garnish of lime wedge and basil leaf.

Method

MUDDLE basil in base of shaker.
Add other ingredients and SHAKE with ice.
STRAIN into ice-filled glass.

Garnish

Garnish with lime wedge and basil leaf.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

17.4 grams of pure alcohol

History

Emerged during the 1970s and features in cocktail books of the period, from Brian F. Rea's 1976 Brian's Booze Guide onwards. The addition of basil comes from Manolita Bar and Restaurant in New Orleans, where they blend their Swamp Waters and serve them in a 15-ounce mug.

SWAMPWATER
Build in Mason jar filled with ice cubes
1½ ounces Green Chartreuse
Fill with pineapple juice
Add wedge of lime
The empty jar can be used for Wasserman tests.
Brian F. Rea, Brian's Booze Guide, 1976

Swamp Water
Tall Glass
Build
1-1/2 oz Green Chartreuse
4 oz pineapple juice
Fill with ice
Lime squeeze
Stanley M. Jones, Jones' Complete Barguide, 1977

Swampwater
2/3 shot Green Chartreuse®
Fill with Pineapple Juice
Shake
Cherry Garnish
Rocks/Old Fashioned Glass
Mark Tore, The Bartender's Cherry, 1987

Review

Reverential herbal Chartreuse turned tropical and fruity by pineapple and lime.

Gallery

Comments & Discussion

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Egg McKenzie 1y

Made this with acid adjusted pineapple juice. came out too sweet and too sour. maybe adding coconut cream a la pina verde is the way to make this work.