I heard about this cocktail on the Bartender at Large podcast, hosted by Erick Castro-Diaz. Erick created this Piña Colada riff years ago when developing the menu for his bar Polite Provisions. It essentially replaces the light rum with the bold and flavorful Chartreuse liqueur.
The flavors really come through well, thanks in part to the 55% ABV of Green Chartreuse. The coconut and pineapple really compliment the herbal notes coming from the liqueur. It’s fantastic.
Piña Verde by Erick Castro-Diaz ½ oz Lime Juice 1½ oz Pineapple Juice ¾ oz Cream of Coconut 1½ oz Green Chartreuse Shake with crushed ice and garnish with a mint sprig
It kind of makes me sad to discover this cocktail, since now more than ever I’ll be having fears of future FOMO as I whittle down my supplies of Green Chartreuse that is now so difficult to procure.
Another Yellow Chartreuse cocktail, though when I looked up the recipe online it varied wildly. This one is basically the Smuggler’s Cove version and I chose to keep this with Cuban roots by using Havana Club 3 as the base rum.
I found this to be light and refreshing, though in the future I probably would up the Chartreuse a bit.
Daisy de Santiago 1 oz Seltzer 1 oz Lime Juice ¼ oz Demerara Syrup ½ oz Yellow Chartreuse 1½ oz Havana Club Rum Shake with crushed ice. Garnish with mint sprig.
No mint, but this was still very nice to drink. I think adding the seltzer before pouring the shaken contents is an improvement from the published recipe.
I picked up a bottle of Yellow Chartreuse in London for just £44. It has a lower ABV than Green Chartreuse and is sweeter and less herbal, but it is still unmistakably a Chartreuse.
The cocktail is Almost Famous by Laura Bishop of Navy Strength in Seattle, published in Tiki: Modern Tropical Cocktails by Shannon Mustipher (2019). It is a riff on the Naked & Famous, replacing the Mezcal with an Overproof Jamaica Rum. This easy to make and flavorful cocktail leans boozy but I really enjoyed the complex flavors of the two liqueurs and of course the backbone from the Jamaica Rum.
Almost Famous by Laura Bishop 1 oz Lime Juice 1 oz Aperol 1 oz Yellow Chartreuse 1 oz Overproof Jamaica Rum (Rum Fire) Shake with ice and strain into a coupe
Had a nice afternoon in Alameda on the patio with friends celebrating Forbidden Island‘s 17th anniversary. The seminal third wave tiki bar opened in 2006 and is still going strong. We were glad to stay outdoors in prep for our upcoming trip to the British Isles, so we missed the live Hawaiian music and hula from Haopinaka, but it sounded great from afar.
Copalli rum was doing free tastings of their line, including a delightful cask strength expression picked by Forbidden Island. Copalli was present in one of my cocktails, the nicely balanced Copalli Chartreuse Swizzle. Gotta order those Chartreuse cocktails when the French herbal liqueur is still actually available.
Following up from my visit a few weeks back I tried the Infinite Coastline again, but this time with the robust and boozy Rum Fire Jamaica Rum. I really liked this and it remains, as they say, easy drinking.
Nice to see so many familiar faces celebrating Forbidden Island’s birthday – and there was even cake. Congrats to Michael Thanos and all the staff who keep FI going strong.
There were some discussions of this cocktail online this week and so I took at run at it. I tweaked the original recipe by lowering the Green Chartreuse a little and definitely going for a heavy pour of John D. Taylor Falernnum that is not as bold as the Falernum syrup used in the original version of the cocktail.
¾ oz Lime Juice ¾ oz John D. Taylor Falernum (heavy pour) ½ oz Green Chartreuse 1 oz Wray & Nephew Overproof Jamaica Rum Shake with ice cubes and strain
This was just right for me. Enough of the Chartreuse to taste, but not enough to overwhelm. But it works very nicely with the bold Wray & Nephew rum.
Did a little exploring through some classic cocktail recipes from Faith Hingey‘s book Classic Cocktails Done Welllast night. After trying a Gold Rush (always a favorite) and a Sazerac (just okay) I finished with the Champs-Élysées. Unfortunately the Green Chartreuse seemed a little overpowering, so that I couldn’t even really taste the Cognac.
Champs-Élysées ½ oz Lemon Juice ¼ oz Simple Syrup ½ oz Green Chartreuse 2 oz Cognac 1 dash Angostura Bitters Stir with ice and strain
I was so lucky to find this 375 ml bottle of Chartreuse before it became allocated and impossible to find.
I’m not normally a big fan of cocktails with pineapple juice but this one is pretty damn good. Tart but still refreshing, and easy to drink.
Chartreuse Swizzle by Marcovaldo Dionysos 1 oz Pineapple juice ¾ oz Lime juice ½ oz Falernum 1½ oz Green Chartreuse
Add all ingredients to a Collins glass and fill with crushed ice. Swizzle the mixture with a barspoon until frost appears on the outside of the glass. Top with more crushed ice and garnish with mint sprig and nutmeg.
I gave this a heavy pour of the John D. Taylor Velvet Falernum but if I was going to make it over I’d either use a full ounce or use a non-alcoholic Falernum syrup.