Benton Park Swizzle
by Juan Sevilla, Big Bar at The Alcove, Los Angeles
Ingredients
- 2 oz. Rhum Clement Rum or Bacardi 1909
- 1 oz. Lime
- 1/2 oz. Simple Syrup
- 1/4 oz. Fernet Branca, Float on Top
- 1 Brown Sugar Cube
- 6-8 Mint Leaves, for Muddling and Garnish
Preparation
- Muddle mint and sugar cube in a Collins glass.
- Build remaining ingredients in glass with crushed Ice.
- Float Fernet.
- Garnish with mint.
Description
The Benton Park Swizzle has been a favorite at Big Bar at The Alcove since their first menu, created by Juan Sevilla, Dan Long, Rich Andreoli, and Mia Andreoli. It carries quite a bit of nostalgia as it reappears on their menu from time to time, and is fondly remembered as the Mojito whereby many of its current bartenders learned to swizzle. The Fernet float tempers the acid from the lime, yet works perfectly with the muddled mint.
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