Creole Swizzle

Serves 1. Recipe is by Paul Sevigny, Disaronno’s Northeast brand ambassador, who says the cocktail is refreshing for a hot day. It was paired with Gulf Shrimp and Grits New Orleans-style by Hotel Mazarin chef Agnes Bellet at the Tales of the Cocktail Spirited Dinner presented by Disaronno and Tia Maria in New Orleans July 17.

1 part Disaronno liqueur

1 part Pierre Ferrand 1840 Cognac

1 part fresh lime juice

1/4 part lime simple syrup

Crushed Ice

10 dashes Peychauds Bitters

Mint sprig

1. Add Disaronno, Cognac, lime juice and syrup to an oversized highball glass. Fill the glass halfway with crushed ice.

2. With a swizzle stick, or bar spoon, swizzle the cocktail until the glass becomes frothy. Then add crushed ice to the top of the glass. Garnish with bitters and a mint sprig.