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MARTINIQUE SWIZZLE

1/2 lime
1 dash Angostura bitters
1 dash rock candy syrup [saturated sugar-water solution]
1 dash Herbsaint
2 ounces rum (St. James, Martinique, Blackhead, Charleston)

Squeeze lime juice into 14-ounce chimney glass filled with shaved
ice; save shell. Add remaining ingredients. Swizzle until drink
is uniform. Decorate with spent lime shell, fresh mint, and a long
stirrer.

Swizzles originated in the West Indies, where everything, including
hot chocolate, is swizzled. A swizzle stick is the branch of a
tropical bush with three to five forked branches on the end. You
insert this in the glass or pitcher and twirl the stem rapidly
between the palms of your hands. By rapid swizzling with fine ice,
you'll get a good outside frost such as on a Julep.

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