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

1. Pour all ingredients except for mint into a tall glass.
2. Fill glass with crushed ice.
3. Blend ingredients with a genuine swizzle stick or a bar spoon for about 20 seconds.
4. 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)