Herbaceous green Chartreuse -- made from a secret blend of healthy herbs and invented by mountain-dwelling monks -- provides just the right backdrop for a delicious, eye-popping spirulina cocktail. The swizzle is a style of drink hailing from Bermuda in which a cocktail is “swizzled” with a branch of the allspice bush to make it froth. A long bar spoon works well -- just roll the handle of the spoon between your palms to make it twirl back and forth.
Spirulina can taste grassy, but the mint and Pastis, an anise-flavored aperitif from France, lift it for nuanced flavor supported by rich vanilla rum notes. Serve this cocktail for an afternoon lift.
- 2 ounces Demerara rum (El Dorado 5 year)
- 1/2 ounce fresh lime juice
- 1/2 ounce green Chartreuse
- 1 teaspoon spirulina
- 6 drops Pastis
- 2 to 3 dashes Angostura bitters
- 6 to 8 mint leaves, plus mint sprig for garnish
In a rocks or highball glass, gently muddle the mint leaves. Add rum, Chartreuse, Pastis lime juice, spirulina, and fill the glass about one-thirds full of crushed ice. Swizzle with a swizzle stick or bar spoon. Top with crushed ice. Dash bitters over the top, and garnish with mint. Serve with a straw.
To read our superfood post about spirulina, click here.