bleeding fog swizzle

1 1/2 oz Del Maguey Mezcal Vida
1/2 oz House Swedish Punsch
3/4 oz El Maestro Sierra Pedro Ximénez Sherry
3/4 oz Lemon Juice
1 barspoon Kübler Absinthe

Build in a goblet glass, fill with crushed ice, and swizzle to mix and chill. Garnish with two dash Peychaud's Bitters and add a straw.

Two Sundays ago, Andrea and I headed down to No. 9 Park for drinks. For a first libation, I asked bartender Tyler Wang for the Bleeding Fog Swizzle from their new cocktail menu. Tyler described how it was bar manager Ted Kilpatrick's smoky riff on a Fog Cutter. And it was actually Ted who made me my first Fog Cutter two years ago, so his fascination with the drink did not surprise me.
The anise aroma from the floated Peychaud's Bitters and the absinthe in the mix greeted the nose. Next, a grape and lemon sip was followed by a mezcal and absinthe swallow with lingering smoke notes. Overall, it was quite an abstraction of the Fog Cutter, and a tasty one at that.