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I Like It When You Call Me Big Paw-Paw

Big Paw Paw

This is Chad Robinson's signature cocktail for the 2016 RAMMYS.  A traditional whiskey swizzle, this cocktail is the third in his series incorporating local paw-paw fruit.

1 oz Roundstone Rye
1 oz Mosby's Spirit
¼ oz Short Hill Mountain Peach Brandy
½ oz Falernum
½ oz paw-paw syrup*
½ oz orange juice
1 oz lime juice
Angostura bitters

Combine all ingredients in a highball glass or hurricane glass and fill glass halfway with crushed ice. Swizzle the cocktail until the glass begins to frost. Top off the glass with crushed ice and add 2-4 dashes of Angostura bitters to the top of the drink.

*Paw Paw syrup - Mix 1 qt of 1:1 simple syrup per lb of frozen paw paw pulp. Heat the simple syrup on the stove with the frozen paw paw and stir regularly to help the pulp blend with syrup. Once paw paw pulp is fully thawed and incorporated, add ½ oz of Mosby's Spirit store in the refrigerator for up to one month.

Recipe courtesy Chad Robinson. Photo courtesy R. Lopez, Eater.

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