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.

  • Total Time:
  • Servings: 1
KEY: Summer, Barbecue/Cookout, Cocktails, Web Exclusive

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Ingredients

  • 2 ounces rhum agricole, preferably amber, such as √Člev√© Sous Bois
  • 3/4 ounce Velvet Falernum (clove-spiced liqueur)
  • 1 ounce chilled soursop juice (See Note)
  • 1/2 ounce fresh lemon juice
  • 1/4 ounce chilled unsweetened pineapple juice
  • Ice cubes, plus crushed ice for serving
  • 2 dashes of Peychaud's bitters
  • 1 mint sprig, for garnish

How to make this recipe

  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 amazon.com.

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