Dolores Park Swizzle

• 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 Peychauds bitters
• 1 or 2 mint sprigs, for garnish

1. In a chilled collins glass, combine all of the ingredients except the ice and garnishes.
2. Add crushed ice.
3. Spin a swizzle stick or bar spoon between your hands to mix the drink; add more crushed ice.
4. Top with the bitters and mint.

white rhum, maraschino liqueur, absinthe, lime juice, cane syrup, bitters, mint sprigs

Taken from www.foodandwine.com/recipes/dolores-park-swizzle-cocktails-2012 (may not work)