A shout out to Imbibe magazine for a) putting out a magazine that gets better and better as each issue gets printed, and b) letting Paul Clarke submit articles, so I get a double dose of his writing when an issue coincides with a new post on his blog. If you haven’t already subscribed to Imbibe, get off of your fat ass and do so immediately.
A shout out to Paul Clarke for mentioning my name WAY too many times in his article on obscure vintage ingredients, because we all know that I am anything but a media whore (well ok, maybe a little whore; a whore in training, if you will).
I will correct one little thing in the article however. I did not create the Chartreuse Swizzle.
I first discovered the Chartreuse Swizzle when I was visiting what may very well be my second favorite bar on the west coast, Bourbon and Branch, in San Francisco (Zig Zag, in Seattle, is my William Riker). Bourbon and Branch cites Marcovaldo Dionysis (can a bartender possibly have a better last name?) as the creator. I just took the ingredients listed and made what I thought was a reasonable facsimile of the drink that I had consumed while at Bourbon and Branch. Those who know me, know that I always credit the bartender responsible on my drink list, when possible. Paul must have misunderstood when he was asking me about some of the drinks on my menu that contained falernum, as Marco is credited on my menu. No harm, no foul, I just wanted to give credit where credit is due.
While I’m shouting out, special thanks to Rob Wiley of the New York Times for mentioning me in his article about bitters. It was a fun article with great photos, and I was glad to be part of his research process.
I’ll sign out with my recipe for the Chartreuse Swizzle:
2 oz green Chartreuse
1 ½ oz pineapple juice
1 oz fresh lime juice
¼ oz falernum
build in a Collins glass
add crushed ice
swizzle until outside of glass frosts