Tropical vibes abound in this simple rum-based swizzle recipe.
2 oz. aged rum
¾ oz. fresh lemon juice
¾ oz. velvet falernum
5 fresh mint leaves
Tools: muddler, swizzle stick
Garnish: mint leaves and Angostura bitters
Muddle the mint in a Collins glass. Add the lemon juice and falernum and fill the glass halfway with crushed ice. Stir using a swizzle stick. Top the glass with ice. Top with a generous amount of Angostura bitters and mint.
Central Standard, Austin