To learn more about this recipe, click the following link to read the related story, "Going Dutch," in Tasting Table's New York edition.

Green Swizzle

Recipe adapted from David Wondrich

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes


2 ounces mellow dry gin, such as Plymouth or Ford's, or flavorful white rum, such as Banks 5 Island

1 ounce Velvet Falernum

½ ounce fresh lime juice

1 bar spoon wormwood bitters or absinthe*


Angostura bitters


1. Combine the gin, Velvet Falernum, lime juice, and wormwood bitters or absinthe in a Collins glass, then fill the glass with finely cracked or shaved ice. Top with a floater of seltzer.

2. Swizzle until the glass frosts, or you tire of swizzling (whichever happens first). Shake 6 to 8 dashes of Angostura bitters over the drink (enough to cover the top). Add a straw and serve immediately.

*If you're using absinthe, use a non-anise-y Czech variety, such as Mata Hari, rather than a French or domestic brand. If you're the maker sort, the bitters are ridiculously easy: Steep half an ounce or so of dried wormwood in a pint of Wray & Nephew White Overproof rum for 2 days, strain through a coffee filter, and bottle.

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