This summertime swizzle gets a peppery perk thanks to a splash of jalapeño-infused green Chartreuse.
¾ oz. silver cachaça
¾ oz. jalapeño-infused green Chartreuse
¾ oz. pineapple juice
¾ oz. fresh lime juice
3 sprigs of fresh cilantro
Tools: mixing tin, muddler, fine-strainer, swizzle stick
Garnish: 2 dashes Peychaud’s bitters and fresh cilantro sprig
Combine all ingredients in a mixing tin and gently muddle. Fine-strain into a highball glass and swizzle with crushed ice. Top with additional crushed ice to fill glass and garnish.
Jalapeño-infused green Chartreuse: Infuse one chopped jalapeño (remove the seeds if you don’t want it to be too spicy) in one 750-ml. bottle for 24 hours. Strain into a clean glass jar and use within 2 months.
Alex Renshaw, Drumbar, Chicago