Friday, September 18, 2020

talking walls swizzle

1 oz Dry Vermouth (Noilly Prat)
3/4 oz Gin, preferably floral (GrandTen Wire Works)
1/2 oz Orgeat
1/2 oz Pineapple Juice
1/4 oz Suze Gentian Liqueur

Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with a pineapple front, pineapple wedge, and edible flower (chocolate mint sprigs and a nasturtium flower).
Two Fridays ago, I was in the mood for something on the lighter side, and I recalled a recipe in the most recent issue of Imbibe Magazine. That drink was the Talking Wall Swizzle by Alba Huerta at Houston's Julep that seemed like a more herbal cousin of the Royal Hawaiian. Once prepared, the Talking Wall Swizzle met the nose with a peppery floral and chocolate mint aroma over pine, pineapple, and gentian notes. Next, a creamy pineapple sip led into delightful herbal and earthy flavors on the swallow.

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