dolores park swizzle

2 oz Rhum Agricole Blanc (Vale d' Paul Aguardente Nova de Santo Antão)
1 oz Lime Juice
1/2 oz Cane Syrup (Syrup JM)
1/4 oz Maraschino Liqueur (Luxardo)
1/2 tsp Absinthe (Herbsaint)

Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 1-2 mint sprigs and 4 dashes of Peychaud's Bitters.

After the Kiki, I turned to Paul Clarke's The Cocktail Chronicles book and spotted Thad Volger's Dolores Park Swizzle. Thad created this recipe at Beretta in San Francisco as a riff on the Queen's Park Swizzle (and similar classic Swizzles) using rhum agricole instead of Demerara rum. Instead of a rhum agricole, I opted for an agricole-style rum from Cape Verde.
The Dolores Park Swizzle, named after the park only a few blocks away from the bar, began with anise and mint aromas. Next, lime on the sip led into the elegant pairing of grassy funky rum and nutty Maraschino on the swallow with an anise-driven spice finish.