1 1/2 oz Cucumber Cordial (*)
1 1/2 oz Milagro Silver Tequila
1/2 oz Macchu Pisco
2 dash Bittermens Boston Bittahs
Swizzle ingredients with crushed ice in a tall glass to mix and chill. Float ~1/2 oz Granier Mon Pastis on top. Add a straw and garnish with dried anise hyssop flowers.
(*) 2 part Cucumber Juice, 1 part Lemon Juice, 1 part Anise Hyssop Simple Syrup, 1 pinch Salt, 1 drop Anise Hyssop Essential Oil
Wednesday last week, Andrea and I paid a visit to Craigie on Main for cocktails. The drink that caught my eye on the menu was the Garden Sun Swizzle and I asked bartender John Mayer to make me one. The concept seemed like a follow up to their herb and cucumber Fin du Saison from around this time last year; however, instead of a sparkler, this offering was harvest-tiki Swizzle.