Château Park Swizzle

CHÂTEAU PARK SWIZZLE

• 1¼ oz. / 37.5 ml. Cognac

• ¾ oz. / 22.5 ml. Amontillado sherry

• ½ oz. / 15 ml. banana liqueur

• ¾ oz. / 22.5 ml. fresh lemon juice

• ¼ oz. / 7.5 ml. orgeat

• 8 mint leaves

• splash of soda water

• tiki bitters to float

METHOD
add mint to glass / lightly press mint along sides of glass to release oils / add remaining ingredients / fill ⅔ with crushed or pebble ice / swizzle to mix / add more ice / top with bitters / garnish with mint bouquet after slapping to express oils

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!