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||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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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.