holy terroir swizzle

1 1/2 oz Banks 7 Rum (Denizen's Merchant Reserve)
3/4 oz Falernum (Velvet)
1/4 oz Demerara Syrup
3/4 oz Lime Juice

Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 4-5 dashes Pimento or Angostura Bitters (Angostura) and serve with an umbrella and a straw (mint, spent half lime shell with 151 proof rum and ignited).
Two Fridays when I got home from work, I was rather excited to make a drink that I had spotted on Imbibe Magazine's website for it was from my Cocktails in the Country roommate Christopher James. Christopher runs the show at the Jockey Hollow Bar and Kitchen in Morristown, New Jersey, and his Swizzle seemed like the perfect way to wrap up the evening. Lacking a paper cocktail parasol at home, I decided to improvise with some mint and some flame. Once built, the Holy Terroir Swizzle shared mint and clove aromas. A lime-driven sip led into funk rum and clove notes on the swallow.