1 1/2 oz Barbancourt 8 Year Rum
3/4 oz Spiced Simple Syrup
3/8 oz Lemon Juice
3/8 oz Lime Juice
1 barspoon Allspice Dram
Muddle mint at the bottom of a highball glass. Add rest of ingredients and crushed ice, swizzle to mix, and top with Angostura, Peychaud's, and housemade citrus bitters. Garnish with mint sprigs and a straw.
For my second drink of the evening at Eastern Standard last Monday, I offered bartender Jim Lane possible directions of a swizzle or an egg white drink. Jim seemed more excited by the swizzle option and went off to create this mint and spice one. With the muddled mint on the bottom and bitters on the top, the drink looked very much like the Italian of Ghanaian flag before the mint garnish was added. That garnish imparted a rather robust mint nose, while the muddled mint added a large quotient of flavor on the sip. The other strong note in the drink was the spice from the flavored simple syrup on the sip and the allspice dram on the swallow.