Dolores Park Swizzle

Thad Vogler created this cocktail for the late-night lounge Beretta in San Francisco, where all the drinks are variations on classics. Aromatic West Indian rhum agricole stands in for the Demerara rum in the Queen's Park Swizzle; cane syrup and maraschino liqueur add richness.

  • Servings: Makes 1 Drink

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Ingredients

  • 2 ounces white rhum agricole
  • 1/4 ounce maraschino liqueur
  • 1/2 teaspoon absinthe
  • 1 ounce fresh lime juice
  • 1/2 ounce cane syrup (see Note)
  • Crushed ice
  • 4 dashes of Peychaud’s bitters
  • 1 or 2 mint sprigs, for garnish

How to make this recipe

  1. In a chilled collins glass, combine all of the ingredients except the ice and garnishes. Add crushed ice. Spin a swizzle stick or bar spoon between your hands to mix the drink; add more crushed ice. Top with the bitters and mint.

Notes

Sweet, thick cane syrup is available at Whole Foods and cocktailkingdom.com.

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