Monday, August 20, 2018

maloney park swizzle

10-12 leaf Mint
3/4 oz Lime Juice
3/4 oz Simple Syrup
2 oz Matusalem Clasico Rum (Don Q Añejo)

In a Collins glass, muddle the mint with the lime juice and syrup. Add rum, top most of the way with crushed ice, and swizzle to mix and chill while keeping the mint at the bottom. Float 5-6 dashes Pychaud's Bitters, swizzle it in to the top layer to get a tri-color effect, fill with ice, and garnish with a bouquet of mint.

Two Mondays ago, I picked up Sasha Petraske's Regarding Cocktails and spotted the Maloney Park Swizzle. The drink was a Queen's Park Swizzle riff that utilized Peychaud's instead of Angostura Bitters; Sasha named it after bartender Toby Maloney who worked at a variety of Manhattan bars before moving out to Chicago. While Trader Vic's recipe for the Queen's Park Swizzle has the bitters in the mix, Sasha's recipe like most recent ones for Queen's Park Swizzle and their kin have the bitters added to the top (either as a float or swizzled in for more of diffuse top band). Perhaps this tri-color effect started in the New York bartending scene?
The Maloney Park Swizzle donated mint and anise aromas to the nose. Next, the well-balanced lime sip led into rum and mint flavors on the swallow. As the bitters entered the equation, the sip became a bit drier; however, unlike the intense winter spice notes of Angostura in the Queen's Park Swizzle, the Peychaud's was much more mild of an effect to the palate.

No comments: