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Grilled Pineapple Chartreuse Swizzle Recipe

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The Grilled Pineapple Chartreuse Swizzle is a refreshing and aromatic cocktail that combines the herbal complexity of green Chartreuse with the sweet spice of falernum liqueur and the smoky sweetness of freshly grilled pineapple. Ideal for warm weather, this cocktail features muddled grilled pineapple, lime juice, and a cinnamon garnish, creating a perfect balance of sweet, tart, and herbal flavors.

Ingredients

For the Grilled Pineapple

  • 1 tablespoon neutral oil, such as avocado oil, for the grill grates
  • 1 small whole pineapple
  • 1/4 cup honey

For the Swizzle

  • 3 wedges grilled pineapple
  • 1 1/4 ounces Green Chartreuse
  • 3/4 ounce freshly squeezed lime juice
  • 1/2 ounce falernum liqueur
  • Cinnamon, for garnish
  • Pineapple frond, for garnish
  • Lime wheel or edible flower, for garnish (optional)

Instructions

  1. Prepare the Grill and Pineapple: Generously coat the grill grates or a grill pan with neutral oil. Heat the grill to medium or place the grill pan on the stove over medium-high heat.
  2. Slice the Pineapple: Remove the pineapple crown, reserving the fronds for garnish. Cut a 1/2-inch-thick slice from the base and discard it. Leave the peel on and slice the pineapple in half from top to bottom through the core. Then, crosswise slice the pineapple halves into 1/4-inch-thick half moons. Brush both sides of the pineapple slices with honey.
  3. Grill the Pineapple: Place the honey-brushed pineapple slices on the hot grill or grill pan. Cover if using an outdoor grill, and cook for about 4 minutes per side, or until the pineapple is lightly charred and caramelized.
  4. Cool and Cut Pineapple Wedges: Remove the pineapple from the grill and let it cool. Cut each pineapple half moon into three wedges. You will use three wedges per cocktail — two for muddling and one for garnish. Remove the skin from the wedges intended for muddling.
  5. Muddle the Pineapple in Glass: Place two grilled pineapple wedges in a Collins glass and muddle thoroughly to release their juices and flavor.
  6. Add Ice and Liquors: Fill the glass with crushed ice, then add 1 1/4 ounces Green Chartreuse, 3/4 ounce freshly squeezed lime juice, and 1/2 ounce falernum liqueur.
  7. Swizzle the Cocktail: Insert a bar spoon or swizzle stick into the glass and swizzle the cocktail vigorously back and forth until frost appears on the outside of the glass. Top the glass with more crushed ice to fill completely.
  8. Garnish and Serve: Sprinkle a pinch of cinnamon over the crushed ice. Garnish with the reserved grilled pineapple wedge, pineapple fronds, and optionally a lime wheel or edible flower. Serve immediately.

Notes

  • Green Chartreuse can be difficult to find, but its unique herbal profile is essential for this cocktail.
  • If you don’t have a grill, a grill pan works well on the stove to achieve the char and caramelization.
  • Use fresh, ripe pineapple for the best flavor.
  • Falernum is a sweet syrup or liqueur with flavors of almond, ginger, lime, and cloves, commonly used in tropical cocktails.
  • Swizzling chills and dilutes the drink while mixing, giving a refreshing frosted appearance on the glass.
  • Adjust sweetness by varying the amount of honey brushed on the pineapple if desired.
  • Crushed ice is preferred for the traditional swizzle texture and temperature.

Find it online: https://marthatasty.com/grilled-pineapple-chartreuse-swizzle-recipe/