1/2 oz Lime Juice
1/2 oz 2:1 Green Tea Syrup (3/4 oz 1:1)
1 dash Regan's Orange Bitters
Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig and freshly grated nutmeg.
A few Thursdays ago for my post-work shift nightcap, I decided to make a drink that I had spotted in Punch Magazine article about Batavia Arrack. The recipe that caught my eye, the Seven Seas Swizzle, was Nick Bennett's riff on the Queen's Park Swizzle that he crafted at the Porchlight in Manhattan. Besides the rum to Batavia Arrack switch, he swapped the muddled mint and simple syrup to a green tea syrup as well as changing the aromatic bitters to orange.