Garnish:
A few dashes Angostura bitters over ice cap crowned with lime zest strings
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.
| 1 1/2 fl oz | Bacardi Gold rum |
| 2/3 fl oz | Ruby port |
| 1/6 fl oz | Pimento dram liqueur |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Port wine is further fortified with golden rum and delicately spiced with Pimento Dram in this long swizzled punch.
History:
Created in 2012 by Erik Lorincz at the American Bar, London, England.
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