Dolores Park Swizzle

Name: Dolores Park Swizzle
Yield: Makes 1 Drink
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

Be the first to rate & review!

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

By Thad Vogler

Gallery

Recipe Summary

Yield:

Makes 1 Drink

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

Directions

Step 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.

Advertisement

Notes

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

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Dolores Park Swizzle

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews

All Reviews for Dolores Park Swizzle

Your Profile

Dolores Park Swizzle

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews

All Reviews for Dolores Park Swizzle