Friday, September 7, 2012

red maple swizzle

2 oz Smith & Cross Rum
1 oz Lemon Juice
1 oz Maple Syrup
2 dash Peychaud's Bitters

Build in a Collins glass with crushed ice. Swizzle to mix and chill, and add a straw.
Two Sundays ago, Andrea and I paid a visit to the Hawthorne where bartenders Katie Emmerson and Nicole Lebedevitch were behind the stick. For a first drink, my eyes wandered over to the Swizzle section of the menu and asked Nicole to make me the Red Maple Swizzle. Once made, the Smith & Cross's funk filled the aroma along with a hint of Peychaud's Bitters. Next the rich, lemon sip was followed by maple and Smith & Cross on the swallow.

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