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 liqueur|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Demerara/Muscovado/brown sugar syrup (2 sugar:1 water)|
|1 dash||Angostura Aromatic Bitters|
Read about cocktail measures and measuring.
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.
One serving of Rum Swizzle contains 286 calories.