"Garden Park Swizzle | Crafted Pour"

" by Jon Armstrong (D&C Welcome Home) This one is from Death and Co’s Welcome Home, and it immediate grabbed my attention because it calls for my new favorite bitter ingredient, Suze. The recipe in the book calls for shaking (isn’t swizzle a technique? Idk we’ll trust Jon on this one) so I muddled, shook and strained this into a really fun pilsner-y glass I borrowed from my friend for this photo! This drink is crazy delicious, the gin a strong base for the gingery-gentian-lemony perfection. I imagine Liber and Co’s Ginger Syrup is a little spicier than the housemade at D&C so I cut it to 1/2 oz and counted on the more botanical Tanqueray to make up the balance. Mint is the main aroma and together with Falernum hit in the mid palate just right, finishing off with more citrus and juniper than I would’ve expected. And of course an insanely heavy float of bitters that I regretted stirring in after the pics, but you live and learn, right? Cheers!", "undefined", "Garden Park Swizzle",

"Ingredients"

Garden Park Swizzle By , May 8, 2009       by Jon Armstrong (D&C Welcome Home)

This one is from Death and Co’s Welcome Home, and it immediate grabbed my attention because it calls for my new favorite bitter ingredient, Suze. The recipe in the book calls for shaking (isn’t swizzle a technique? Idk we’ll trust Jon on this one) so I muddled, shook and strained this into a really fun pilsner-y glass I borrowed from my friend for this photo! This drink is crazy delicious, the gin a strong base for the gingery-gentian-lemony perfection. I imagine Liber and Co’s Ginger Syrup is a little spicier than the housemade at D&C so I cut it to 1/2 oz and counted on the more botanical Tanqueray to make up the balance. Mint is the main aroma and together with Falernum hit in the mid palate just right, finishing off with more citrus and juniper than I would’ve expected. And of course an insanely heavy float of bitters that I regretted stirring in after the pics, but you live and learn, right? Cheers! by Jon Armstrong (D&C Welcome Home) This one is from Death and Co’s Welcome Home, and it immediate grabbed my attention because it calls for my new favorite bitter ingredient, Suze. The recipe in the book calls for shaking (isn’t swizzle a technique? Idk we’ll trust Jon on this one) so I muddled, shook and strained this into a really fun pilsner-y glass I borrowed from my friend for this photo! This drink is crazy delicious, the gin a strong base for the gingery-gentian-lemony perfection. I imagine Liber and Co’s Ginger Syrup is a little spicier than the housemade at D&C so I cut it to 1/2 oz and counted on the more botanical Tanqueray to make up the balance. Mint is the main aroma and together with Falernum hit in the mid palate just right, finishing off with more citrus and juniper than I would’ve expected. And of course an insanely heavy float of bitters that I regretted stirring in after the pics, but you live and learn, right? Cheers! Ingredients: - Tanqueray TEN Gin - Suze Instructions: Add mint and syrup to shaker tin and muddle gently. Add remaining ingredients besides the bitters and dry shake. Shake again with ice and double strain into a pilsner glass and fill with crushed ice. Float bitters on top and garnish with the mint bouquet. Communal,Tropical,Refreshing,Signatures,Seasonal,Fancy,Layered,Modern,Shaken,Summer