Few things say summer like a tropical cocktail, and this slushy Swizzle is one of my new favorites. Though you could certainly use rum, bourbon is an assertive addition perfect for lazy Saturday afternoons.
1 1/2 oz bourbon
3/4 oz freshly squeezed lemon juice
3/4 oz ginger syrup
1/2 oz yellow Chartreuse
Pour bourbon, lemon juice, syrup and Chartreuse into a Collins glass; stir to combine. Fill glass with crushed ice and swizzle. Add more crushed ice to fill, then top with a few dashes of Angostura bitters. Garnish with a lemon slice and freshly slapped mint.
Notes: It's easy enough to pick up a bottle of ginger-infused simple syrup, but if you're in the mood for a fun project, I like David Lebovitz's sophisticated recipe. Yellow Chartreuse, a French herbal liqueur, can be a bit pricey, but drinks simply aren't the same with it (and it's often available in smaller bottles). Cheers!