3/4 oz Lemon Juice
3/4 oz Velvet Falernum
5 leaf Mint
Muddle mint leaves with falerum in a Collins glass. Add rest of the ingredients and crushed ice, and swizzle to mix and chill. Top with crushed ice, add a straw, and garnish with a generous amount of Angostura Bitters (4-5 dash) and mint (3 sprig).
Two Thursdays ago after my work shift, I turned to a recipe recently published by Imbibe Magazine that appeared like an interesting riff on the Queen's Park Swizzle. The drink created by Austin's Central Standard was their eponymous Central Standard Swizzle and seemed like an excellent use of my wood swizzle stick that I got as a thank you present from Angostura for representing them at the Blender Bender.
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2 comments:
Hi. Quick question. Do you make your own falernum ?
No, not yet. I mostly use Velvet Falernum. And I briefly used BG Reynold's (was sent a sample). Falernum and all spice dram are two that I right now buy. I do make my own orgeat and other syrups though.
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