2 1⁄2 oz Martinique Rum, Rhum JM Blanc
3⁄4 oz Pistachio syrup
3 ds Bay leaf (tincture)
1 oz Lime Soda water, DRY Wild Lime
2 spg Mint (as garnish)
1 pn Nutmeg (as garnish)

Swizzle in a mixing bowl with cracked ice and pour into a tall glass, topping with more ice. Serve with a straw, and garnish with a spent lime shell, mint sprigs, and nutmeg.


The historical recipe, via Wondrich, is a rum or gin swizzle turned green via wormwood bitters, replaced by absinthe here.

Cocktail summary
Created by
Jack McGarry, The Dead Rabbit, NYC.
Is an
altered recipe

The Dead Rabbit Drinks Manual pp. 91-93.

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