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THE EUCALYPTO SWIZZLE FROM COLOMBIA

• 2 ounces viche

• 3/4 ounce fresh lime juice

• 1/2 ounce Fernet-Branca

• 1 ounce eucalyptus simple syrup (recipe below)

• 4–5 dashes Angostura bitters

• Eucalyptus leaf, for garnish

 

Shake ingredients with ice and strain into a glass with crushed ice. Garnish with bitters and a eucalyptus leaf. Serve with a straw.

 

FOR THE EUCALYPTUS SIMPLE SYRUP

In a sealable container, combine a sprig of eucalyptus (about six leaves) with 1 cup hot water and 1 cup sugar. Shake and rest mixture in a refrigerator for a few hours or overnight. Strain and keep refrigerated for up to a week.