Ep. 40: Fo’ shizzle, give me that swizzle - The Chartreuse Swizzle and Chartreuse Colada

Welcome to episode 40 of The Art of Drinking with Join Jules and Your Favorite Uncle

What are we drinking this week?

You asked for drinks with Falernum and here it izzle, the Chartreuse Swizzle. In this episode, Jules is taking a hard to pair liqueur Green Chartreuse and creates a colada of all things. Uncle Brad keeps it real with the “how to” and history of the Chartreuse Swizzle.

Tip: Homemade Orgeat Syrup

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How do I make it Uncle Brad?

Brad, what do we need?

Chilled Collins glass
Crushed ice
Green Chartreuse
Pineapple Juice
Lime Juice
Velvet Falernum
Swizzle Stick
Garnish: lime wheel, mint, pineapple leaves
Jigger
Barspoon

Brad, how do I make it?

Fill chilled Collins glass ½ - ⅓ way with crushed ice
Pour in:
1.5 oz green chartreuse
1.5 oz fresh pineapple juice (organic seems to work well if you don’t have time or the will to press your own)
¾ oz fresh lime juice
½ oz Velvet Falernum
Using a swizzle stick (purchase on Amazon/Cocktail Kingdom - if you want to look official) or bar spoon - stir
Top off with more crushed ice
Garnish, lime wheel, a little Mint, and pineapple leaves or… Pineapple leaf, wedge of pineapple (⅙ of a round), cherry called a Pineapple flag

Jules, what do we need?

Chilled collins glass
Ice
Boston Shaker
Mezcal, or white rum
Green chartreuse
Pineapple juice
Coconut cream
Limes
Orgeat syrup
Jigger
Hawthorne strainer and fine mesh strainer
pineapple leaves and nutmeg, to garnish

Jule’s Chartreuse Colada Version

Chill collins glass and add ice
In your Boston shaker add:
¾ oz mezcal, or white rum (depending on how adventurous you feel)
1 oz chartreuse
1.5 oz pineapple juice, fresh
1 tbsp coconut cream (thai kitchen is great)
1/2 oz lime juice
½ oz orgeat syrup
Ice
Garnish with pineapple leaves and a dash of nutmeg

fun fact:

Early 2000s San Francisco, Fernet, and Chartreuse were the cool kids on the block, and San Francisco accounted for 25% of Fernet US consumption!

What’s our tip?

Tip: Homemade Orgeat Syrup

2 cups blanched almonds

1 cup sugar
1 1/2 cups water
1 ounce brandy
1/2 teaspoon orange flower water

Instructions

Toast almonds on a baking tray for about 10 minutes at 300 degrees.
Pulse the almonds in a food processor until finely ground. Set aside.
Combine the sugar and water in a pot over medium heat and stir until the sugar dissolves. Boil the syrup for 3 minutes, then add the ground almonds.
Turn the heat to low and simmer for another three minutes, then slowly increase the temperature to medium-high. Just before it starts to boil, remove it from the heat and cover with a lid.
Allow the covered nut mixture to infuse for at least 3 hours or up to 8 hours. Then strain it through 2 layers of cheesecloth, discarding the ground almonds for another use.
Stir brandy and orange flower water into the syrup.
Use a small funnel to portion the orgeat into bottles or a jar. Seal and store in the refrigerator for up to 2 weeks.