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Maloney Park Swizzle


10 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.75 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
2 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
6 dash
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.

Combine the mint leaves, lime juice, and simple syrup in a shaker and gently muddle. Add the rum, then transfer to a chilled Collins glass, making sure the mint settles to the bottom. Add crushed ice to come 3/4 up the glass and swizzle. Float the bitters on top and lightly swizzle to get a tricolor effect. Top with more crushed ice and garnish with a mint sprig.#build #muddle #swizzle #ontherocks


“I have no idea who floated the first bitters on a Queen’s Park but he or she deserves a Noble Prize.”


Fresh
Herbal
Regarding Cocktails
avg. 3.4 (13)
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