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


  1. 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.

  2. * 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