Queen City Swizzle
A North Carolina spin on a Caribbean classic
Photo: Johnny Autry
8 mint leaves, plus
¾ oz. honey syrup*
2 oz. Dragon Moonshine Silver Rum (or another full-flavored unaged rum)
½ oz. Green Chartreuse
½ oz. lime juice, plus a lime wheel for garnish
2 dashes Angostura bitters
a sprig for garnish
Muddle the mint and honey syrup in a cocktail shaker. Add
the remaining ingredients except bitters, fill with ice cubes, and shake vigorously for 10 seconds. Strain into a collins or pilsner glass full of freshly crushedice, then swizzle until the glass frosts. Garnish with a lime wheel, a fresh sprig of mint, and bitters.
* To make honey syrup, heat equal parts honey and water in a saucepan, stirring until the honey dissolves.
Recipe from Stefan Huebner of Dot Dot Dot in Charlotte, North Carolina