3/4 oz Lemon Juice
1/2 oz Raspberry Syrup
1/4 oz Orgeat (BG Reynolds)
Swizzle in a Collins glass with crushed ice to mix and chill. Garnish with a lemon wheel and a blackberry.
Two Thursdays ago, I decided to make the Rubus Swizzle from this month's Imbibe Magazine. The drink was crafted by Hal Brock at Houston's Anvil Bar & Refuge, and it appeared like a nutty Swizzle variation of the White Lion. Instead of the Nicaraguan rum that their menu lists, I opted for a local one, Privateer Silver, since I felt its fruitier notes would do well here.