SWIZZLES part 2 – Chartreuse Swizzle with Caramelized Demerara Sugar

Like i said before – the green Chartreuse is the elixir of pure pleasure! a little of it and its like magic drops transforms an average drink into a potion of dreams..

We keep swizzlin`…and the next swizzle i`m gonna make is my favorite and many other´s favorite too – – the famous Chartreuse Swizzle – i was even asked to include it in my swizzle series by my good blogger pal and friend Craig Hermann over at  Colonel Tiki

I´ve had it on my blog before and it has been on other blogs too but this swizzle is sooo damned good that you can`t make too many. The interplay of flavors and herbal notes is wonderful and i wonder if this one isn´t addictive..

But note one thing – the original recipe doesn`t contain any rum, that`s something that has been added by various people to pimp it up and with good results me thinks..

I´m also gonna try that thing i read about with the lime wedge – you sprinkle sugar over a lime wedge, pour bit of Chartreuse over it, light it and let the sugar caramelize. Cool a bit, then squeeze and drop the lime into the glass – with one half sticking up as garnish a bit above the extra top layer of crushed ice.

This will hopefully add a layer of caramelized dark sugar to the drink..hm not a bad idea, let´s see if it works.

CHARTREUSE SWIZZLE – With Caramelized Demerara Sugar

1 oz Green Chartreuse
1 oz Smith & Cross Jamaican rum
1 1/2 oz Pineapple Juice
0.75 oz Lime Juice
1/4 oz Falernum (i used Trader Tiki`s Dark Falernum)
2 dash Bitter Truth Aromatic Bitters ( a few dashes  on top of the ice too)
Caramelized demerara sugar-lime

Start making the caramelized sugared lime first and put aside to cool. See instructions above.

Add ingredients to a large glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, squeeze a bit and drop in the caramelized sugared lime and add straw – in the mint.

Well, first of all – chartreuse doesn`t burn so well so i took just a little bit of Lemon Hart 151, very little since i don´t really wanna burn it, it´s precious. But a half teaspoon is ok, for once – i won´t do this very often. Actually – it´s more of a fun experiment. So one half teaspoon of each is what i used.

After burning the sugar and lime i wasn´t content, i wanted a more burnt flavor and the lime to also look a bit burnt so i decided to grill it.

The end result is a bit of a spicy Chartreuse Swizzle and it´s tasty of course. But if the spiciness comes from the grilled sugared lime or the aromatic bitters i cannot say, it`s probably both.

This is a drink i can drink plenty of and it´s fun to play around with it – it´s that kinda drink.



Green chartreuse is really something – its the elixir of pure pleasure! a little of it and its like magic drops transforms an average drink into a potion of dreams..

This magic potion made by the Carthusian Monks since the 1740s and composed of distilled alcohol aged with 130 herbal extracts can really make you smile..

This fantastic liqueur is named after the Monks’ Grande Chartreuse monastery, which is located in the Chartreuse mountains in the general region of Grenoble in France and is one of the few liqueurs that improves with age in the bottle.

A tasty blend of aged cachaca, fresh lime, acacia honey-mix, sugar cane syrup and green chartreuse…shaken with cracked ice and what do you get? well – its a hybrid of the Pineapple Delight and the Chartreuse Swizzle..and it`s one heck of a refreshing cocktail.

In the Mixohouse in New Orleans this summer, we served green chartreuse swizzles in flower vases with a bunch of straws so everybody could get their sip of the magic potion. This drink is actually addictive – in a good way.

It blends especially well with dark rum, JWray, aged rhum agricole or aged cachaca (haven´t tried tequila yet..) pineapple and mint. Also a splash of the raw cocoa flavored chocolate spirit Mozart Dry makes wonders in it.

The Pineapple Delight has the rhum agricole, JWray and honey-cream-mix and the Chartreuse Swizzle the green chartreuse, falernum, and rum..both has pineapple and lime – and now we have a mix of the two with aged cachaca as the base spirit and where the green chartreuse act as a float.

I shall confess that i could drink bucket loads of this if only my body could cope with that. But of course that won´t work so i settle with two this time. After all the chartreuse is a strong potion.



1.5 oz premium aged cachaca ( i used Abelha Gold and then Rainhas Das Gerais)
0.5 oz fresh lime juice
1 barspoon acacia honey-mix (equal parts honey and water heated to dissolve and then cooled to room temp)
0.25 – 0.5 oz sugarcane syrup (Petit Canne)
Float green chartreuse (enough to taste the herbal flavor but i like a generous float)
1 oz pineapple juice
Crushed ice
Mint for garnish

Shake with cracked ice and strain into a highball filled with crushed ice and garnisih with mint. Float green chartreuse.

Whatever cachaca you may use – I have noticed that the choice of cachaca in this drink is of utmost importance. Premium aged cachaca – nothing else will do.

Also Рyou may try this with a GOOD aged rhum agricole Рlike Clem̩nt VSOP

If you use Rainhas (i believe this may be for some of the cocktail bloggers) you´ll notice that after the herbal flavor of the chartreuse, there´s a very pleasant buttery aftertaste. Otherwise i think Abelha Gold is a good aged cachaca.

Sip and enjoy!


Repeal Day on dec 5th commemorates the anniversary of the day the United States repealed the Eighteenth Amendment and gave Americans the constitutional ability to consume alcohol.

If i could i would have attended the Repeal Day Ball in Washington DC held by the DC Craft bartenders Guild – where several of my fellow booze bloggers and cocktailian friends are going. But since i can`t do that i have a tasty cocktail here – its a rum cocktail called Pago Pago and since it contains both muddled pineapple and green Chartreuse and i had all the ingredients on hand i`s right up my alley.This cocktail dates back to circa 1940 and can be found in Beachbum Berry`s Remixed.



1 1/2 oz gold rum
1/2 oz lime juice
1/4 oz white Crème de Cacao
1/2 oz green Chartreuse
3 mud­dled pineap­ple slices

Mud­dle pineap­ple slices in a shaker. Add all ingre­di­ents and shake with ice. Strain into chilled cock­tail glass. Garnish with pineapple slice and leaves.

This is a very nice little cocktail, and after one i wanted another..

The green chartreuse and pineapple plays so well together with the rum and lime. But i didn´t feel much from the Creme de Cacao though, let`s see if Mozart Dry can change that.

So since this cocktail only did tease my appetite i decided to make a little twist of it as well since its so tasty and fun to play with. So instead of white Creme de Cacao  i took the ever so tasty Mozart Dry Chocolate Spirit and switched out the rum for something more potent like Smith & Cross and to make an interesting flavor some aged cachaca.

Mozart Dry is really one of my favorite spirits and i cannot enough recommend it, this stuff really can transform a cocktail.



1 oz Smith & Cross Jamaican Rum
1 oz aged Cachaca ( i used Abelha Gold)
1/2 oz lime juice
1/4 oz Mozart Dry Chocolate Spirit
1/4 oz sugarcane syrup (Petit canne)
1/2 oz green Chartreuse
3 muddled pineapple slices

Using Mozart Dry Chooclote spirit really changed things to the better! there wasn´t any pronounced chocolate taste immediately but then in the aftertaste it came…just enough of raw dark chocolate…awesome. The whole drink was nice, and i love Smith & Cross with green Chartreuse!

Happy Repeal Day everyone!