Recipe ingredients and directions:
Swizzles originated in the West Indies, where everything,
including hot chocolate, is swizzled. A swizzle stick is the branch
of a tropical bush with three to five forked branches on the end. You
insert this in the glass or pitcher and twirl the stem rapidly between
the palms of your hands. By rapid swizzling with fine ice, you’ll get
a good outside frost such as on a Julep.
MARTINIQUE SWIZZLE
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1/2 lime
1 dash Angostura bitters
1 dash rock candy syrup [saturated sugar-water solution]
1 dash Herbsaint
2 ounces rum (St. James, Martinique, Blackhead, Charleston)
Squeeze lime juice into 14-ounce chimney glass filled with shaved ice;
save shell. Add remaining ingredients. Swizzle until drink is
uniform. Decorate with spent lime shell, fresh mint, and a long
stirrer.
KONA SWIZZLE
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1/2 lime
1/2 ounce orgeat syrup (French almond syrup)
1/2 ounce Barbados Rum (medium cane rum – can substitute
Puerto Rican gold rum)
1 ounce Diergert’s Bouquet rum
Squeeze lime juice into 12-ounce sling or punch glass, filled with
shaved ice; save lime shell. Add orgeat and rums. Swizzle until
drink is uniform. Decorate with spend lime, fresh mint, and fruit
stick.
Here’s a hot drink:
KINGSTON SWIZZLE
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1/2 lime
1 teaspoon bar sugar
2 ounces dark Jamaica rum [Myer’s dark]
Hot water
Squeeze lime juice into 12-ounce glass; add spent shell. Add sugar,
and stir well. Add rum and enough hot water to nearly fill glass.
Serve with swizzle stick.
Category: Beverages & Drinks Recipes