Piney Chartreuse Swizzle

From Forage. Gather. Feast.

Photo by Marla Aufmuth

MAKES 1 DRINK

1 1/ 2 ounces (3 tablespoons) green chartreuse

1/ 2 ounce (1 tablespoon) Pine Cone Syrup

3/ 4 ounce (1 1/ 2 tablespoons) fresh lime juice

1 ounce (2 tablespoons) pineapple juice

Grated nutmeg for garnish

1 fresh mint leaf, for garnish

My friend Emile came up with this recipe—it’s a play on the chartreuse swizzle, a cocktail that bartender Marcovaldo Dionysos introduced to San Francisco cocktail culture in 2003. Chartreuse is

an herbal concoction originally made by French monks who played fast and loose with botanicals, adding over one hundred flowers and herbs to this leaf-colored elixir. The pineapple and lime of the swizzle gives it a bit of a tropical feel. By adding pine cone syrup, it taste as green as it looks. Chartreuse has something of a cult follow- ing these days and can be hard to find, so you can substitute nocino

Fill a Collins cocktail glass with ice.

In a mixing glass, combine the chartreuse, syrup, lime juice, and pineap-