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La Hora Swizzle
1.5 oz. La Pivón Blanco Vermouth 
.5 oz. Kirk and Sweeney 12-Year Rum 
.5 oz. Giffard Pineapple Liqueur 
.5 oz. Fresh Lime Juice 
3 Mint Sprigs 
6 Dashes Angostura Bitters
Lightly muddle mint, lime juice and simple syrup. Top with dry crushed ice. Add vermouth, rum and pineapple liqueur. Use a swizzle stick to stir until glass is ice cold and frosty. Add more crushed ice and top with Angostura bitters and a mint sprig.