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.
Slideshow:Reinvented Classic Cocktails
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)
4 dashes of Peychaud’s bitters
1 or 2 mint sprigs, for garnish
How to Make It
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.