In these caronavirus times, with bars throughout San Francisco closed, I’ve found myself increasingly willing to make more complicated cocktails. The Dolores Park Swizzle is one such drink. Hailing from the Death and Co. Cocktail Book, the drink contains X ingredients, including Ginger Syrup, which I found downright a pain in the ass. That said, this drink is delicious and the well worth the effort. And what the fuck else are we supposed to do now that we’re quarantined other than making cocktails and playing video games?
- 1 oz Anejo Tequila
- 1 oz Lustau Amontillado Sherry
- .75 oz Velvet Falernum
- .75 oz Lime Juice
- .75 oz Ginger Syrup
- 3 Dashes Angostura Bitters
Pilsner or Collins glass
- Dry shake all ingredients except bitters
- Dump into a pilsner glass with crushed ice
- Add bitters and swizzle them into the top of the drink
- Garnish with a mint sprig and serve with a straw
Ginger Syrup Instructions
Make 1/2 a cup ginger juice by using a spoon to peel ginger, then blending it, and putting the shredded ginger into a nut bag to squeeze out the juice. Blend the juice with a cup of super fine sugar per every 1/2 cup until the sugar is dissolved. You can also grate the ginger by hand, but would recommend turning to the food processor to save some time (and finger).
Made by Thomas Waugh, 2009