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.
A few dashes Angostura bitters over ice cap crowned with lime zest strings
Port wine is further fortified with golden rum and delicately spiced with Pimento Dram in this long swizzled punch.
Created in 2012 by Erik Lorincz at the American Bar, London, England.