The Italian Coco Swizzle

JULES’ ITALIAN COCO SWIZZLE

• 2 oz Dark rum 

• 3/4 oz orgeat syrup 

• 1 oz fresh lime juice 

• 6-7 mint leaves 

• 1 oz coconut infused campari 

• Garnish: Mint Sprig 

• Glass: Highball 

• In a highball glass, clap mint and add to the glass. 

• Then add rum, orgeat syrup, ½ oz Campari and lime. 

• Fill your glass halfway with crushed ice 

• Swizzle with your swizzle stick or bar spoon until the outside of the glass becomes frosted 

• Fill the glass with more ice, until slightly mounded on top 

• Add ½ oz of campari on top and garnish with mint sprig 

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