Snake Hips Swizzle (Death & Co. Recipe)

 

You don't see many Swizzles with cognac, sherry, and maple syrup. I have to say, though, that this cocktail was fun to make because, as with all Swizzles, I used my bois lele, the Caribbean island Swizzle stick. And yes, a Swizzle when made properly is still a Swizzle, even if it has cognac, sherry and maple syrup. It still tasted tropical and it still had that frozen glass effect of a well-prepared cocktail.

• 1 1/2 oz. cognac (Meucow used)
• 1/4 oz. Grand Marnier (homemade Mandarine Napoleon used)
• 1/2 oz. cream sherry (Dona Luisa used)
• 1/2 oz. lemon juice
• 1/2 oz. maple syrup
• 1 tsp. cinnamon bark syrup (simple syrup with MurLarkey cinnamon whiskey used)
• 2 dashes Angostura bitters

Combine all ingredients except bitters in a shaker and dry shake. Pour into a pilsner glass filled with crushed ice. Swizzle with the bois lele until the glass freezes on the outside. Then dash bitters over the top and serve with a straw.