Serve in aCollins glass
Mint sprig & orange slice
How to make:
POUR ingredients into chilled glass and two-thirds fill with crushed ice. SWIZZLE with a swizzle stick (or churn with a barspoon). Add more crushed ice to fill and SWIZZLE some more. Serve with straws.
|2 fl oz||Bacardi 8 year old rum|
|2/3 fl oz||Difford's Falernum|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Demerara / dark Muscovado sugar syrup (2 sugar to 1 water)|
|1 dash||Angostura Aromatic Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Dark rich sugar, equally dark and richly flavoured rum, sweetened and spiced with the clove and cinnamon flavours of falernum and freshened with citrus juice. All served long with crushed ice.
This drink emerged in the early 1800s in Guyana when British ex-pats mixed this drink on the terrace of the Georgetown club.
There are approximately 286 calories in one serving of Rum Swizzle .