Jbird Swizzle

Ingredients

• 0.8 teaspoon allspice 
• 1 serving basil 
• 1 Dash angostura bitters 
• 1 pint blueberries 
• 0.5 ounce blueberries 
• 1 serving ice crushed
• 0.3 ounce juice of lemon 
• 1 ounce juice of lime freshly squeezed
• 0.5 ounce pineapple juice 
• 2 ounces rum 
• 8 ounces rum 
• 0.8 teaspoon simple syrup glaze 
• 1 cup sugar 
• 1  freshly tea 
• 1  vanilla pod 
• 1 cup water 

Equipment

• sauce pan
• wooden spoon
• measuring cup

Directions

1. Make the jasmine-infused rum: stir jasmine tea into rum in a nonreactive resealable jar.
2. Let stand 90 minutes, then strain. Keep sealed.
3. Heat blueberries in a saucepan, smashing berries with a muddler or wooden spoon.
4. Add lemon juice and water, bring to a simmer. Strain mixture into a measuring cup, add an equal amount of sugar (about 1 1/2 cups.)
5. Let cool and keep refrigerated.
6. Add water and sugar to a small saucepan. Split and scrape vanilla bean into saucepan, adding pod.
7. Heat gently to a simmer, stirring until sugar dissolves.
8. Let cool. Strain and keep refrigerated.
9. Pour rum, lime juice, orgeat, blueberry syrup, pineapple juice, vanilla simple syrup, and allspice dram into a cocktail shaker and shake without ice.
10. Pour into a chilled pilsner glass and fill with crushed ice. Vibrate crushed ice with a swizzle stick or cocktail spoon to dilute and chill the ingredients. Dash Peychaud's bitters on top of drink and add more crushed ice to create a cone.
11. Garnish with basil sprig.