1 oz Lime Juice
1/2 oz Cane Syrup (Syrup JM)
1/4 oz Maraschino Liqueur (Luxardo)
1/2 tsp Absinthe (Herbsaint)
Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 1-2 mint sprigs and 4 dashes of Peychaud's Bitters.
After the Kiki, I turned to Paul Clarke's The Cocktail Chronicles book and spotted Thad Volger's Dolores Park Swizzle. Thad created this recipe at Beretta in San Francisco as a riff on the Queen's Park Swizzle (and similar classic Swizzles) using rhum agricole instead of Demerara rum. Instead of a rhum agricole, I opted for an agricole-style rum from Cape Verde.