garden park swizzle

1 1/2 oz Bombay Dry Gin (Treehouse Hildegard von Bingen)
1/2 oz Suze Gentian Liqueur
3/4 oz Lemon Juice
3/4 oz Ginger Syrup
1/4 oz Velvet Falernum
6-8 leaf Mint

Muddle the mint leaves at the bottom of a Pilsner glass (Collins). Add the rest of the ingredients, add crushed ice, and swizzle to mix and chill. Fill with crushed ice, top with dashes of both Angostura and Peychaud's Bitters, and garnish with a mint bouquet.Two Sundays ago, I utilized my Death & Co. Excel sheets for their first and third books to find recipes that call for ginger syrup. In their Welcome Home book was the Garden Park Swizzle by Jon Armstrong in 2014 as a riff on the Hyde Park Swizzle with added bitter elements. The gin, Suze, and spice elements swizzled up reminded me of the Sinnerman Swizzle that went in an allspice direction instead of ginger-falernum. Once swizzled, things began with a mint, clove, and allspice bouquet. Next, a lemon-driven sip opened up into gin, ginger, gentian herbal, and mint flavors on the swallow.