jackson square swizzle

1 1/4 oz Pernod Absinthe
1 oz Pineapple Juice
1 oz Falernum (Velvet)
3/4 oz Lime juice

Build in a Collins glass, fill with crushed ice, swizzle to mix and chill, top with crushed ice, and garnish with a mint sprig. Two Tuesdays prior, I went back to the online recipe flashcards for Club 33, the New Orleans-themed establishment at Disneyland in Anaheim, and found the Jackson Square Swizzle that would utilize my garden's mint bounty. I found a Yelp menu photo in 2022 that declared, "Jackson Square is the historic center of the French Quarter. Legend has it that in an apartment around the corner was hidden a collection of absinthe deep enough to quench the thirst of local politicians during its 100 year drought." Overall, the combination and general ratios reminded me a lot of the Chartreuse Swizzle, so I was indeed curious to try this one. I wish that I still had my absinthe fan regulars from when I bartended at Drink who wanted cocktails with an ounce or more of the stuff (ranging from the 1922 Yellow Parrot to the Absinthe Painkiller that I crafted on the fly for them) so I could surprise them with this one the next time they came in. Once swizzled, the drink proffered mint and licorice aromas to the nose. Next, lime and pineapple notes on the sip gave way to licorice, anise, pineapple, and clove flavors on the swallow.