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

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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

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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.

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Notes

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

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Dolores Park Swizzle

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Notes

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Dolores Park Swizzle

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews

All Reviews for Dolores Park Swizzle