Serve in aCollins glass
How to make:
POUR ingredients into chilled glass and half fill with crushed ice. SWIZZLE with a swizzle stick (or churn with a barspoon). Add more crushed ice to fill and SWIZZLE some more. Serve with straws.
|2 fl oz||Bacardi Carta Blanca light rum|
|3⁄4 fl oz||Taylor's Velvet Falernum liqueur|
|1⁄2 fl oz||Freshly squeezed lime juice|
|2 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A slightly pink, dry, spicy long drink with rum and a hint of cloves and lime.
This is the signature cocktail at Café Adelaide's Swizzle Stick Bar, New Orleans, USA. There it is made with a liquid poured from a plain bottle marked 'top secret' but, having tried a drop, we're sure it's Falernum.