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.

Make sure to get your History Lesson & the full recipes by listening to today’s episode and make sure to tune in every Wednesday for a brand new episode!

Tune in every Wednesday for a new episode

The Art of Drinking

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Brad 

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