Serve in a
Collins glassGarnish:
Pineapple wedge, mint sprig bouquet & dusting of freshly grated nutmeg
How to make:
POUR ingredients into chilled glass and two-thirds fill with crushed ice. SWIZZLE with a swizzle stick (or churn with a barspoon). Add more crushed ice to fill and SWIZZLE some more. Serve with straws.
| 1 1⁄2 fl oz | Green Chartreuse liqueur |
| 1⁄2 fl oz | Taylor's Velvet Falernum liqueur |
| 1 1⁄2 fl oz | Fresh pressed pineapple juice |
| 3⁄4 fl oz | Freshly squeezed lime juice |
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Comment:
A swizzle for people like me - Chartreuse lovers. Best enjoyed on a hot summer's evening.
About:
Created in 2002 by Marco Dionysos at Tres Agaves, San Francisco, USA.
