Adelaide Swizzle

Serve in a Collins glass...
2	fl oz	Bacardi Carta Blanca light rum
¾	fl oz	Velvet Falernum
½	fl oz	Freshly squeezed lime juice
2	dash	Peychaud's Bitters

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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.

Garnish:

Lime slice

Comment:

A slightly pink, dry, spicy long drink with rum and a hint of cloves and lime.

About:

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.

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