A swizzle variation with some tropical accents from Damon Boelte during his time at Grand Army in Brooklyn The roasted banana flavors in the liqueur mingle nicely with the softer chamomile and botanical flavors from the vermouth and the spice and sugarcane notes from the barrel aged cachaca. A bit of lime brings needed acidity and the mint garnish brings a pleasant aromatic quality .75 oz Aged Cachaca (Avua Amburana or Novo Fogo Barrel Aged) .75 oz Blanc/Bianco Vermouth (Dolin or Carpano) .75 oz Banana Liqueur (Giffard) .75 oz Fresh Lime Juice Shake with a few small pieces of ice (whipping) and strain into a Collins glass with crushed ice. Take barspoon (or small regular spoon), place at bottom of glass and rub handle between both hands to swizzle the ice until a layer of frost builds on the glass Garnish with a few dashes of Chocolate Mole Bitters, a sprig of mint, and freshly grated nutmeg