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).
Cheers!
Ingredients:
- 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
Directions:
- 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:
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.
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