garden sun swizzle

6-8 Anise Hyssop Leaves
1 1/2 oz Cucumber Cordial (*)
1 1/2 oz Milagro Silver Tequila
1/2 oz Macchu Pisco
2 dash Bittermens Boston Bittahs

Swizzle ingredients with crushed ice in a tall glass to mix and chill. Float ~1/2 oz Granier Mon Pastis on top. Add a straw and garnish with dried anise hyssop flowers.
(*) 2 part Cucumber Juice, 1 part Lemon Juice, 1 part Anise Hyssop Simple Syrup, 1 pinch Salt, 1 drop Anise Hyssop Essential Oil

Wednesday last week, Andrea and I paid a visit to Craigie on Main for cocktails. The drink that caught my eye on the menu was the Garden Sun Swizzle and I asked bartender John Mayer to make me one. The concept seemed like a follow up to their herb and cucumber Fin du Saison from around this time last year; however, instead of a sparkler, this offering was harvest-tiki Swizzle.
The anise from the pastis float, perhaps coupled with the anise hyssop elements, contributed greatly to the Garden Sun Swizzle's aroma. The cucumber played a big part of the sip and worked well with the herbal notes there, and the swallow presented a smooth tequila flavor with an anise hyssop aftertaste. Lastly, the pastis began to enter the drink towards the end and presented a more intense flavor than that of the anise hyssop.