3/4 oz Rhum JM Blanc (Vale d' Paul Aguardente Nova de Santo Antão)
3/4 oz Velvet Falernum
3/4 oz Vergano Americano (Cocchi Vermouth di Torino)
3/4 oz Lemon Juice
Build in a Collins glass on crushed ice. Swizzle to mix and chill, and garnish with a lemon wedge.
After the Pearl of Puebla, I decided to make the Campari Swizzle that I found on StarChefs. The drink was not the Campari Swizzle created by Ryan Lotz while at Lineage, but it was one created by Josh Loving from Fino in Austin, Texas. Unlike Ryan's that featured a Haitian rum, Josh's utilized a grassy rhum agricole. While we do have the Rhum JM Blanc called for in the recipe, I opted for a Cape Verdean rum that shares many of the same flavors as Martinician rums from the volcanic soil and use of sugar cane juice instead of molasses.