union station swizzle

2 oz Eagle Rare Bourbon
1/2 oz Maraschino Liqueur
1/2 oz Apricot Liqueur
1/2 oz Lemon Juice

Add to a highball glass filled with crushed ice and swizzle to mix. Float Herbsaint and Angostura Bitters on top and add a straw.

Before heading over to the final edition of the Cocktail Wars at the Woodward two Sundays ago, Andrea and I stopped by Drink in Fort Point. One of the drinks that bartender California Gold made for me was something she created for her shift at the Patterson House in Nashville, Tennessee. She was down that way after taking a Bourbon tour, and one of her fellow Tales of the Cocktail apprentices invited her for a guest bartending shift.
Cali named the drink the Union Station Swizzle after a grand 19th-Century railroad station in Nashville that was restored and converted into a hotel. Back in the day, amidst the stunning Victorian architecture were two alligator ponds located on the track level! The Swizzle's aroma was dominated by the Herbsaint's anise-heavy aroma. A somewhat dry and fruity apricot and lemon sip was chased by rich Bourbon and funky Maraschino notes on the swallow. While not quite all that tropical, the Swizzle did fit in with the night's Tiki Sunday theme.