Sweet Mary Swizzle

• 2 ounces rhum agricole, preferably amber, such as Eleve 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

1. In a cocktail shaker, combine the rum, Velvet Falernum and 3 juices.
2. Fill the shaker with ice cubes and shake well.
3. Strain into a chilled crushed-ice-filled collins glass, swizzle briefly, then top with the bitters and garnish with the mint sprig.

rhum, velvet falernum, soursop juice, lemon juice, pineapple juice, serving, bitters, mint

Taken from www.foodandwine.com/recipes/sweet-mary-swizzle-cocktails-2013 (may not work)