The Chartreuse Swizzle is a variation of the Rum Swizzle, but has a completely different taste profile due to the herbaceous Chartreuse liqueur. The strong herbal notes of the Green Chartreuse harmonize perfectly with the sweet pineapple juice, the tangy lime and the spices in the falernum.

THE HISTORY OF THE CHARTREUSE SWIZZLE

The Chartreuse Swizzle was created in 2002 by San Francisco bartender Marcovaldo Dionysos when he entered a local competition sponsored by Chartreuse. 

THE CHARTREUSE VERTE LIQUEUR

Created in 1840, Chartreuse Green is the star of the cocktail and is difficult be replaced by other herbal liqueur. It gets its color without any coloring. Its strength of 55% vol. is rare in the liqueur segment. As is its aromatic complexity of 130 plants, flowers, barks, roots and spices. The dosage and preparation are top secret. The liqueur then matures for five to eight years in oak barrels.

THE INGREDIENTS IN THE CHARTREUSE SWIZZLE

Lime and pineapple juice are also needed to complete the quartet of ingredients. Fresh if possible, of course. Last but not least, the only thing missing is the spicy-fresh falernum liqueur. The different brands vary widely from one another. Some are more sweet, others more sour. The recommendations here would be the Old Judge Falernum or the Revolte Falernum. 

WHAT IS A “SWIZZLE”?

“Swizzle” is a drink defined by the way it is made (with ingredients swirled with crushed ice) rather than the ingredients included in the cocktail. A swizzle cocktail and the accompanying “swizzle stick” made their debut sometime in the late 1860s when ice was becoming more widely available in the Caribbean. At this time, cocktails were often “frothed” by inserting a swizzle stick into the glass and sliding it between the palms of the hands. This stick, the swizzle stick, is a long wooden stick with a star-shaped cluster of prongs at the end.

To “swizzle” a drink properly, we put the ingredients in a tall glass and fill the glass about three quarters full with crushed ice. Then take the swizzle stick, slide the end to the bottom of the glass and hold the stem between your palms. Now turn the stick quickly between the palms of your hands and lift the stick up and down the entire length of the glass. Do this until the outside of the glass is well frosted. Then top up with additional crushed ice.

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