It’s January, and you know what that means – it’s time to Tiki the Snow Away! This midwinter celebration of all things Tiki was started by Dani DeLuca and Nic Titze. Living in Boston, it’s usually a welcome escape from the cold and snow for me. This year is a bit odd – no snow to Tiki away and temperatures in the 40’s. It’s practically tropical.
If you missed my overview of the Tiki movement and its history last year, check it out. Tiki is all about kitsch and fun and crazy garnishes. It doesn’t take itself too seriously. But you’d never be able to tell that given the cocktail recipes it has produced – elaborate, delicious constructions of juices and rums and spices. If you’re interested in getting started making your own Tiki cocktails at home, definitely check out Martin Cate’s book Smuggler’s Cove.
Smuggler’s Cove was where I found this recipe for the Chartreuse Swizzle, and I’m so glad I did. With no rum in sight, it’s not a traditional Tiki cocktail, but it is a take on a very Tiki sort of drink, the swizzle. Swizzles are built in their tall glasses with crushed ice and traditionally mixed using a swizzle stick – not a little plastic thing like the one in these photos, but an actual branch from the aptly-named Swizzlestick Tree. The stick is rubbed between your palms, kind of like you’re a Boy Scout trying to start a fire. The prongs at the bottom spin and mix the drink to frosty perfection. If you don’t have a real swizzle stick (I don’t), then a barspoon will do.
The Chartreuse Swizzle showcases everyone’s favorite liqueur, Green Chartreuse. Mixed with lime, pineapple, and some Velvet Falernum, it’s a bright and herbaceous, a perfect canvas for this unique spirit and a real standout among Tiki cocktails.
History: The Chartreuse Swizzle was created by Marcovaldo Dionysos of Smuggler’s Cove itself in the early 2000’s. It has since become one of the “new classics” of the cocktail world.
Chartreuse Swizzle
1.5 oz. Green Chartreuse
1/2 oz. Velvet Falernum
1 oz. pineapple juice
3/4 lime juice
Combine all ingredients in a tall glass and fill it with crushed ice until it is about 3/4 full. Insert a barspoon or swizzle stick and swizzle until the drink is chilled and the glass is frosty. Top with additional crushed ice. Garnish with a mint sprig and grated nutmeg.
Recipe from Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki.