Audubon Park Swizzle

by Danny Valdez, New Orleans

Ingredients:
50 ml (1 3/4 oz) Appleton Reserve 12 year
15 ml (1/2 oz) Del Maguey Chichicapa Mezcal
30 ml (1 oz) Demerara Simple Syrup
25 ml (3/4 oz) fresh Lime Juice
4 dashes The Bitter Truth Creole Bitters
4-6 large Mint Leaves
Garnish:
Mint Leaves
Glass:
Highball
Ice:
Crushed Ice
Method:
Place mint, Demerara, rum, lime juice, in tin or mixing glass, lightly muddle and mix ingredients. Add all ingredients into highball/collins glass. Top until 3/4 full with crushed ice/cracked ice. Add bitters and swizzle with swizzle stick. Top with more crushed/cracked ice. Float Mezcal on top.