Jbird Swizzle at Jbird NYC

Ingredients:

* For jasmine-infused rum:
* 8 ounces Appleton V/X rum
* 1 heaping spoonful jasmine tea

* For blueberry syrup:
* 1 pint blueberries
* 1/4 ounce lemon juice
* 1 1/2 cups water
* About 1 1/2 cups sugar

* For vanilla simple syrup:
* 1 cup water
* 1 cup sugar
* 1 vanilla bean

* For each cocktail:
* 2 ounces jasmine-infused rum
* 1 ounce freshly squeezed lime juice
* 1/2 ounce orgeat
* 1/2 ounce blueberry syrup
* 1/2 ounce pineapple juice
* 3/4 teaspoon vanilla simple syrup
* 3/4 teaspoon St Elizabeth Allspice Dram
* Crushed ice
* Dash Peychaud's bitters
* Basil sprig

Procedures:

1. Make the jasmine-infused rum: stir jasmine tea into rum in a nonreactive resealable jar. Let stand 90 minutes, then strain. Keep sealed.

2. Make the blueberry syrup: 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.

3. Make the vanilla simple syrup: 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.

4. Make cocktail: Pour rum, lime juice, orgeat, blueberry syrup, pineapple juice, vanilla simple syrup, and allspice dram into a cocktail shaker and shake without ice.

5. 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.