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.
| Chartreuse Verte (Green Chartreuse) | |
| Velvet Falernum | |
| Fresh pressed pineapple juice | |
| Freshly squeezed lime juice |
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.
