Cocktail anecdote with Julien Escot: #7 the Botanical Swizzle
Botanical Swizzle Cocktail, an anecdote by Julien Escot
The Botanical Swizzle Cocktail recipe
50 ml Chartreuse Green
8-10 mint leaves
40 ml of fresh cucumber juice
20 ml of fresh lime juice
20 ml of velvet falernum*
50 ml sparkling water
Muddle the mint leaves with a muddler directly in the serving glass. Fill the glass with crushed ice, then add the rest of the ingredients. Mix with a bartending spoon. Serve and enjoy.
Recipes from Cocktail Now
by Julien Escot
Don’t drink and drive. Enjoy responsibly.