Chartreuse Swizzle

The creator of this “improved” recipe over at kaiserpenguin.com insists on fresh pineapple juice for this, but we think it’s lovely even with the canned stuff. Traditionally, a “swizzle” drink is prepared with a swizzle stick, which had a paddle-shaped end and is spun between the palms. If you don’t have one of these tools, stirring with a barspoon will do just fine.

Ingredients

Instructions

Swizzle or stir with ice and strain into a glass nearly filled with crushed ice.

Garnish with a freshly-slapped sprig of mint near the straw, and grate a good deal of fresh nutmeg on top. Since the nutmeg is on top of the ice, it won’t be drunk; it’s purely for scent.

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