How to make the Cloak Bar’s Chartreuse Swizzle
At Marben’s basement speakeasy, old-timey cocktails are inspired by recipes from the 17th and 18th centuries. Here, bartender Tao Zrafi shares the recipe for his Chartreuse Swizzle
45 mL green Chartreuse
10 mL sweetened lapsang souchong tea (a wood-smoked black Chinese variety available at David’s Tea)
10 mL orgeat (available at Queen West’s BYOB)
30 mL lime juice
1. Fill a tall Collins glass three-quarters of the way with pebbled or crushed ice, and stir.
2. Top with 15 to 20 shakes of Angostura bitters and a sprig of mint.