Robert Johnson Swizzle (Death & Co. Recipe)

I have a bois lele (Caribbean swizzle stick) for my birthday and I'm excited to tackle the swizzle section of the Death & Co. cocktail book. Between crushing the ice and meticulous swizzling and freezing the glass, a swizzle is a lot of work. So I started by making some of the easier recipes. 

This recipe is good for people who love bourbon drinks. There's vanilla, whiskey bitters and some cirtus and fortified wine. What's not to like? 

Unfortunately I didn't have the Fee Brothers whiskey barrel-aged bitters, but that's okay considering I had all the rest. I used my vanilla vodka to flavor the simple syrup for the sweetener. And you can taste it just fine under the Peychaud's that you have to dash on top of the ice so that you smell them while sipping through the straw. 

• 2 oz. bourbon (Ancient Age used)
• 3/4 oz. tawny port (ruby used)
• 1/2 oz. lemon juice
• 3/4 oz. vanilla syrup
• 2 dashes whiskey barrel-aged bitters
• 3 dashes Peychaud's bitters
• mint sprig garnish

Add crushed ice to a chilled Collins glass and the shaking tin. Combine all liquid ingredients in the shaker and shake to chill. Pour into the Collins glass and stir with a bois lele, adding ice and continuing to stir until the glass freezes and the contents of the glass reach the top. Dash bitters on the ice and garnish with the mint.