Pelican Swizzle

1 oz Trinidad rum, Zaya
1⁄2 oz Cynar
1⁄2 oz Mezcal
1⁄2 oz Falernum, Velvet Falernum
3⁄4 oz Lime juice
1 pn Salt
Instructions

Fill highball with crushed ice and all ingredients. Use a barspoon to swizzle until a frost forms on the outside of the glass. Top with additional ice if needed.

Notes

Based on Perique Swizzle (Scott & Co, Tucson, circa 2012)

Cocktail summary
Is an
altered recipe
Reference

Scott & Co (Tucson) original

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