Serve in a
Collins glassGarnish:
Lime slice
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 Bitters |
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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.
