Built around the jolt of green Chartreuse, it sets that high-proof rush of forty-some botanicals against pineapple, lime and the clove-and-almond lilt of velvet falernum, so the herbal heat arrives tamed, bright and faintly tropical. Swizzled over crushed ice until the glass frosts, it drinks as a tall, herbaceous cooler, with a bouquet of mint at the nose and a dusting of nutmeg laying warm spice over the chill.
Garnish: Fresh Mint, Grated Nutmeg
swizzled · Collins · Crushed
build
Pour the green Chartreuse, pineapple juice, lime juice, and falernum into a Collins glass.
add
Fill the glass partway with crushed (pebble) ice.
stir
Work a swizzle stick or barspoon vigorously up and down until the glass frosts and the drink chills.
add
Top up with more crushed ice to form a dome above the rim.
garnish
Crown with a bouquet of fresh mint and dust with freshly grated nutmeg.
Bartender Marcovaldo Dionysos came up with the drink in 2003 as his entry in a cocktail contest sponsored by Chartreuse, and it took the prize. The drink was born at Harry Denton's Starlight Room, in San Francisco. It has since come to be counted among the modern tiki classics. In 2024 the International Bartenders Association made it one of its official cocktails.