Griffith Park Swizzle

This cocktail is from the Hinoki & The Bird in Los Angeles, which is a modern spin on the classic “Queen’s Park Swizzle,” invented in the 1920s. The original Island drink called for dark rum, where this newer version uses bourbon; Trader Vic noted that this cocktail is “the most delightful form of anesthesia given out today.”

Ingredients:

  • 2 sugar cubes

  • 6 mint leaves, plus garnish

  • 1 oz lime juice

  • 2 oz bourbon

  • 1/8 oz absinthe

  • 3 dashes aromatic bitters

  • 3 dashes Peychaud’s bitters

Directions:

In a cocktail mixing glass, add sugar cubes, mint, and lime juice — gently muddle. Add bourbon and absinthe and stir until sugar is mostly dissolved. Pour contents into a Collins glass and fill with crushed ice. Top with bitters and garnish with a mint sprig.

PSST! THIS IS THE STUFF I USED:

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