About
I came up with this cocktail to be enjoyed for patio weather. I was inspired by the Common’s Park Swizzle by Caleb Russell. I boosted the Cognac a bit here to let it really take center stage. The banana, lemon, and orgeat stay true to Caleb’s original, but I swapped in Amontillado sherry for some of the wines he used. I also dialed up the lemon a touch to keep things bright and refreshing. The sherry adds a dry, nutty depth that balances the sweetness from the banana and orgeat, while the extra lemon juice gives it a fresh, lively edge. Mint and tiki bitters provide extra aromatics and depth. Overall, I picture this with a fresh grilled meal or a big summer salad…something crisp and fresh while the sun’s still high.Cheers y’all!
Ingredients
- 1¼ oz · 37.5 mlCognac
- ¾ oz · 22.5 mlAmontillado sherry
- ½ oz · 15 mlbanana liqueur
- ¾ oz · 22.5 mlfresh lemon juice
- ¼ oz · 7.5 mlorgeat
- 8 mint leaves
- splash of soda water
- tiki bitters to float
Method
- 1
Add mint to glass.
- 2
Lightly press mint along sides of glass to release oils.
- 3
Add remaining ingredients.
- 4
Fill ⅔ with crushed or pebble ice.
- 5
Swizzle to mix.
- 6
Add more ice.
- 7
Top with bitters.
- 8
Garnish with mint bouquet after slapping to express oils.
anatomyofadrink.com/cocktails/chateau-park-swizzle