Cocktail recipe
Chartreuse Swizzle
A verdant tropical storm of herbs, pineapple and crushed ice.
Ingredients
- 45 ml (1½ oz) green Chartreuse
- 30 ml (1 oz) pineapple juice
- 22.5 ml (¾ oz) fresh lime juice
- 15 ml (½ oz) falernum liqueur
- Garnish: mint sprig and freshly grated nutmeg
Preparation
Build the four liquids in a chilled Collins glass. Fill two-thirds with pebble ice, drive a swizzle stick between your palms until the glass frosts, then mound more ice. Wake the mint with a light clap and dust nutmeg over the crown.
Glassware
Collins glass, pebble ice
History
San Francisco bartender Marcovaldo (Marco) Dionysos is credited with developing the Chartreuse Swizzle in the early 2000s. Accounts differ on the exact year and venue: a detailed history dates a competition-winning version to 2003 and later service at Harry Denton’s Starlight Room, while Difford’s Guide says 2002 and Tres Agaves. Its broad rise was aided by later service at Michael Mina’s Clock Bar. The creator attribution is strong; the precise first date and location require direct confirmation.
Mixology View
A true swizzle is made in the glass: the ice and vigorous swizzling are integral, not garnish theatre. Green Chartreuse must remain the lead voice.