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Sweet Mary Swizzle


Miami mixologists Gabriel Orta and Elad Zvi love using soursop juice in cocktails. It has a slightly tart, tropical creaminess that’s fantastic with rhum agricole (an aromatic French West Indian rum made from sugarcane juice). “Add some pineapple juice and a touch of sweet-spicy liqueur and you have a great island party,” Orta says.

  1. 2 ounces rhum agricole, preferably amber, such as Élevé Sous Bois
  2. 3/4 ounce Velvet Falernum (clove-spiced liqueur)
  3. 1 ounce chilled soursop juice (See Note)
  4. 1/2 ounce fresh lemon juice
  5. 1/4 ounce chilled unsweetened pineapple juice
  6. Ice cubes, plus crushed ice for serving
  7. 2 dashes of Peychaud's bitters
  8. 1 mint sprig, for garnish
  1. In a cocktail shaker, combine the rum, Velvet Falernum and 3 juices. Fill the shaker with ice cubes and shake well. Strain into a chilled crushed-ice-filled collins glass, swizzle briefly, then top with the bitters and garnish with the mint sprig.
Notes Soursop juice is available at Latin markets and from
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