Chartreuse swizzle

A tiki-style crushed-ice drink built on green Chartreuse, the intense French herbal liqueur, which is usually a supporting player. Marcovaldo Dionysos devised it for a Chartreuse competition in San Francisco, it first appeared on a menu in 2003 at Harry Denton's Starlight Room, and it took off after joining the opening menu at Clock Bar in 2008. Pineapple, lime, falernum and mint tame the liqueur into something lush, herbal and dangerously drinkable. It is a strong drink in a long glass, so pace yourself, and it is now on the International Bartenders Association's official list.