A swizzle variation that features the excellent, though not necessarily intuitive, flavor pairing of smoky Scotch and lime from Phil Ward of Death & Co and Mayahuel fame The lime tames some of the heat and a bit of the smokiness while the Laphroaig rounds out the acidity of the lime. The touch of absinthe combines with the mint garnish to give a refreshing herbal aroma 2 oz Laphroaig 10 (or other preferred peaty Islay) .75 oz Fresh Lime Juice .5 oz Rich Simple Syrup (2:1); even better if you have access to Cane Syrup like Steen's 2 dashes (around 10-15 drops) absinthe (Herbsaint would also work for this purpose) Shake all ingredients with a smaller piece or two of ice, add to highball or Pilsner glass with crushed ice, take barspoon (or other long, thin handled utensil) between palms and rub back and forth while moving the spoon throughout the drink (swizzling technique) until frost forms on the outside of the glass. Garnish with a sprig of fresh mint