- 1
Pre-chill a Collins glass in the freezer for at least 5 minutes.
- 2
Pour the light white rum, overproof white rum, absinthe, falernum liqueur, green crème de menthe, and fresh lime juice directly into the chilled glass.
- 3
Fill the glass two-thirds full with crushed ice.
- 4
Insert a swizzle stick or bar spoon and swizzle vigorously between your palms until the outside of the glass is well frosted.
- 5
Pack the glass to the top with additional crushed ice, forming a domed ice cap.
- 6
Dash 3 dashes of aromatic bitters directly over the ice cap.
- 7
Garnish with a lime wedge and a bouquet of fresh mint sprigs inserted into the ice.
- 8
Serve immediately with a straw.
The swizzling technique is critical here - a proper swizzle chills and dilutes simultaneously while aerating the drink, producing a texture and frost you simply cannot replicate by stirring. Use a traditional Quararibea turbinata swizzle stick if you can find one.
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