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
How to Make It
Step
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.
Notes
Sweet, thick cane syrup is available at Whole Foods and cocktailkingdom.com.
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