Campbell Swizzle
- 1 ounce white rum
- 3/4 ounce Velvet Falernum
- 3/4 ounce fresh lime juice
- 1/4 ounce simple syrup
- 4 dashes orange bitters
- 1 dash Angostura bitters
- Mint sprig for garnish
- Pour all ingredients except for mint into a tall glass.
- Fill glass with crushed ice.
- Blend ingredients with a genuine swizzle stick or a bar spoon for about 20 seconds.
- Add more crushed ice to form a mound on top, and top with mint.
white rum, velvet falernum, lime juice, simple syrup, orange bitters, bitters
Taken from cooking.nytimes.com/recipes/1012599 (may not work)