Serve in a
Collins glassGarnish:
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 Carta Oro Rum |
| 2⁄3 fl oz | Ruby port |
| 1⁄6 fl oz | Pimento dram liqueur |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Port wine is further fortified with golden rum and delicately spiced with Pimento Dram in this long swizzled punch.
About:
Created in 2012 by Erik Lorincz at the American Bar, London, England.
