Saturday, February 05, 2011

Rum Swizzle

Rum Swizzle
Originally uploaded by martin_kalfatovic
So, in talking with my mixologist friends the other day (Eric, Skerijayne, Doug) the topic of falernum came up. Skerijayne's been known to make her own, but before that could happen, Eric dropped off a bottle for me to experiment with.

And thus, tonight saw a Rum Swizzle appear.

Here's the recipe from the Washington Post; I didn't have any fresh mint and didn't feel like dusting with sugar. Otherwise, that's what I made. Not bad, but would be better in a hotter, tropical area (instead of the drizzly winter here!). I think I need to practice my work with the swizzle stick (though I was able to get some nice frosting on the glass).



  • 2 ounces dark rum
  • Freshly squeezed juice of 1 lime (about 3/4 ounce)
  • 3/4 ounce falernum, preferably John D. Taylor's Velvet Falernum (see headnote)
  • Crushed ice
  • 4 dashes Angostura bitters
  • 1 sprig mint, for garnish
  • Confectioners' sugar, for garnish


  • Combine the rum, lime juice and falernum in a highball or Tom Collins glass, then add a handful of crushed ice; swizzle to blend. Drop the spent lime into the drink.
  • Add crushed ice to fill to the brim. Insert the swizzle stick or a long bar spoon, holding it between your palms, and swizzle by sliding your hands back and forth until the glass is frosted.
  • Add more crushed ice; it should be mounded slightly. Top with the bitters.
  • Garnish with a mint sprig and a light dusting of confectioners' sugar.

1 comment:

Keri said...

We'll see how this weekend's falernum experiment turns out, and then...more rum drinks for everyone! At least our tastebuds can be somewhere warm and tropical.