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A swizzle for the 21st century, Marco Dionysos’s tall, frosty cocktail rejiggers the traditional Caribbean Rum Swizzle with green Chartreuse, a lime-colored, herbal French liqueur. And though a seemingly odd combination of ingredients, Chartreuse’s aromati
| 1½ | oz | Chartreuse (green) | |
| ½ | oz | Falernum | |
| ¾ | oz | Lime juice | |
| 1 | oz | Pineapple juice |
Spawned in the late aughts at LAB—London’s influential high-energy, high-volume bar—this spin on a classic has had a cult following since its creation in 2005.
| 1 | oz | Rum | Use overproof rum |
| ¾ | oz | Chartreuse (green) | |
| ¼ | oz | Falernum | |
| 1 | oz | Lime juice |
Combine all ingredients in a cocktail shaker with ice and shake until chilled. Strain into a coupe or cocktail glass.
The Saturn cocktail is one of the most famous gin-based recipes—a fruity combo of gin, passion fruit, orgeat, falernum and lemon juice. Invented in 1967, the drink still appears on menus at bars around the world today
| 1½ | oz | Gin | |
| ¼ | oz | Falernum | |
| ½ | oz | Lemon juice | |
| ½ | oz | Orgeat (almond syrup) | |
| ¼ | oz | Passionfruit puree |
Blend all the ingredients together with 1 cup of crushed ice until smooth. Pour the contents into a rocks glass filled with 4 oz. of fresh crushed ice. Garnish with lime ring around cherry.