Add Green Chartreuse, fresh pineapple juice, fresh lime juice, and Falernum to a tall glass.
Fill the glass halfway with pebble ice.
Insert a swizzle stick or bar spoon and swizzle vigorously between your palms for 10–15 seconds until the outside of the glass is well frosted.
Top with additional pebble ice to form a mound above the rim.
Garnish with a generous bouquet of fresh mint leaves and a grating of fresh nutmeg directly over the top.
Created by Marcovaldo Dionysos at Absinthe Brasserie in San Francisco around 2003, this drink is widely credited with bringing Green Chartreuse into the modern cocktail renaissance. Swizzling rather than shaking is essential - it aerates and chills simultaneously while keeping the drink's vivid green colour intact.
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