The Piña Verde is so low-proof, it’s almost no-proof – but when it tastes this good, who cares how sauced you get?
Its inventor, master mixologist Erick Castro of San Diego’s Polite Provisions, originally started with the typical Piña Colada recipe, adding ever-greater shares of Green Chartreuse to get more of its complex, herbaceous flavor. Eventually, he ditched the rum entirely and maxed-out the Chartreuse, tinkering with the recipe until he landed on the perfect mix.
It’s difficult to specify how much ice should go into a blended drink; much depends on the type of ice you use, the style of blender, and so on. Start with about a cupful of ice for each serving, and add more ice, a half-cup at a time, until you’ve achieved a thick mixture that can’t quite hold a spoon upright.
Blend all ingredients with about a cupful of ice, adding more if needed. Pour into a glass or tiki mug and garnish with a sprig of mint. It’s also nice with some fresh nutmeg grated on top.