Let's Drink About It

Hotel D'Alsace (PDT)2 oz Bushmills Irish Whiskey.5 oz Cointreau.5 oz Bénédictine1 sprig rosemary Muddle the liqueurs and bottom half of rosemary sprig, then add whiskey. Stir with ice until well chilled and fine-strain over one large ice cube in a chilled rocks glass. Garnish with the tip of the rosemary sprig. GT Swizzle2 oz overproof gin.5 oz fresh lime juice.5 oz tonic syrup (or tonic water, to taste)
2-3 dashes tonic bitters (optional)
3 thin wheels fresh lime (save one as garnish) Add liquid ingredients (except bitters) to a Collins glass and fill halfway with crushed ice. Nestle two of the lime wheels against the interior of the glass, and add crushed ice to hold in place and to fill. Use a swizzle stick or a barspoon to swizzle the drink until a thin film of ice coats the outside of the glass. Add more crushed ice to fill, and garnish with the final lime wheel. Dash bitters onto the ice. Serve with a straw. Jet Pilot1 oz Jamaican rum.75 oz gold Puerto Rican rum.75 oz 151-proof demerara rum.5 oz grape