Jbird Swizzle
One serving contains 1758 calories, 4g of protein, and 3g of fat. This recipe serves 1. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have spoonful jasmine tea, sugar, vanilla bean, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Make the jasmine-infused rum: stir jasmine tea into rum in a nonreactive resealable jar.
Let stand 90 minutes, then strain. Keep sealed.
Heat blueberries in a saucepan, smashing berries with a muddler or wooden spoon.
Add lemon juice and water, bring to a simmer. Strain mixture into a measuring cup, add an equal amount of sugar (about 1 1/2 cups.)
Let cool and keep refrigerated.
Add water and sugar to a small saucepan. Split and scrape vanilla bean into saucepan, adding pod.
Heat gently to a simmer, stirring until sugar dissolves.
Let cool. Strain and keep refrigerated.
Pour rum, lime juice, orgeat, blueberry syrup, pineapple juice, vanilla simple syrup, and allspice dram into a cocktail shaker and shake without ice.
Pour into a chilled pilsner glass and fill with crushed ice. Vibrate crushed ice with a swizzle stick or cocktail spoon to dilute and chill the ingredients. Dash Peychaud's bitters on top of drink and add more crushed ice to create a cone.
Garnish with basil sprig.