Serve in aCollins glass
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||Falernum liqueur|
|1 1/2 fl oz||Fresh pressed pineapple juice|
|3/4 fl oz||Lime juice (freshly squeezed)|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
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.