This swizzle from Nick Bennett of New York City’s Porchlight deliciously straddles the end of summer and beginning of autumn. Though frosty and refreshing, the drink hints ever so slightly at the cooler temperatures to come with a combination of bitter Aperol, rich Batavia Arrack and licorice-flavored anisette.
Hudson Yards Swizzle
1 oz Aperol
.75 oz Batavia Arrack
.75 oz lime juice
.75 oz simple syrup
.25 oz Meletti Anisette
10 to 12 mint leaves
- Press the mint leaves into the bottom of a Collins glass and add all ingredients, except for the Peychaud’s bitters, mint leaves and mint sprig.
- Fill the glass with pebble ice and swizzle with a barspoon or swizzle stick to chill.
- Top with more pebble ice.
- Dash Peychaud’s bitters over the top of the glass, and garnish with a mint sprig.