The Thursday Cocktail Recipe….

Fino Swizzle
Pellet or crushed ice
¾ ounce Luxardo cherry syrup
½ ounce ruby port
½ ounce cognac
¼ ounce fresh lemon juice
2 ounces fino sherry
5 dashes Fee Brothers Whiskey Barrel bitters
Mint sprig

Fill a highball glass one-third of the way full with pellet or crushed ice. Add the cherry syrup, port, cognac and lemon juice. Mix the ingredients with a swizzle stick. Pack the remainder of the glass with ice, then add the sherry. Insert the swizzle stick into the middle of the sherry layer and swizzle just enough to begin to incorporate the flavors. Pack the glass with ice until full, then top with the bitters. Garnish with the mint sprig and a long metal straw. Serve.

Reginald E. Weekes IV