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.
Pineapple wedge & Luxardo Maraschino cherry
A swizzle for people like me - Chartreuse lovers. Best enjoyed on a hot summer’s evening.
Created in 2002 by Marco Dionysos at Tres Agaves, San Francisco, USA.