Dolores Park Swizzle
by Thad Vogler
Ingredients
1oz
0.5oz
Cane Syrup
Lyle's golden syrup or demerara-based simple syrup
0.25oz
0.25oz
Absinthe Verte
or another absinthe verte
1sprig
Mint(garnish)
3dashes
Peychaud's Bitters(garnish)
Preparation
Pack a tall narrow glass with crushed ice. Pour in the ingredients and stir. Garnish with the mint and bitters.
Glass
Highball Glass
Ice
Pebble
This swizzle balances grassy, vegetal rhum agricole against bright lime and a whisper of cherry-almond depth from the maraschino. The absinthe adds an herbal undercurrent that lingers beneath the surface, while the mint garnish and dashes of Peychaud's bitters contribute aromatic lift. It's a crisp, slightly funky warm-weather drink with enough complexity to reward attention.