1 1/2 oz Pineapple Juice
1 oz Lime Juice
1/4 oz Falernum (Velvet)
1 tsp (1/6 oz) J. Wray and Nephew Rum
2 dash Angostura Bitters
Add ingredients to a Collins glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, and add straw.
Each night at Tales of the Cocktail, some of my fellow bloggers at the Mixo House ended our evening with a Chartreuse Swizzle. The recipe above was modified by Gabe and the original can be found in the recently released Left Coast Libations book. Besides some differences in the proportions and the addition of a splash of J.Wray, ours was made in a more communal fashion -- served in a flower vase for each 4 to 5 people. It was a great way to decompress from a busy night out (or busy night in at the Mixo House events).