Swamp Water
Ingredients
- 1 1⁄3 oz Green Chartreuse
- 3 1⁄2 oz Pineapple juice
- 1⁄2 oz Lime juice
- 6 drop Difford's Daiquiri Bitters
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in a Ginza Highball
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of lime wedge and basil leaf.
Method:
- MUDDLE basil in base of shaker.
- Add other ingredients and SHAKE with ice.
- STRAIN into ice-filled glass.
Garnish:
- Garnish with lime wedge and basil leaf.
History:
Emerged during the 1970s and features in cocktail books of the period, from Brian F. Rea's 1976 Brian's Booze Guide onwards. The addition of basil comes from Manolita Bar and Restaurant in New Orleans, where they blend their Swamp Waters and serve them in a 15-ounce mug.
Review:
Reverential herbal Chartreuse turned tropical and fruity by pineapple and lime.
