Carta Switchel Cocktail Recipe

Ingredients
1 fl oz	Light white rum (charcoal-filtered 1-4 years old)
1 fl oz	Light gold rum (1-3 year old molasses column)
1 fl oz	Pink grapefruit juice (freshly squeezed)
¹⁄₂ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
¹⁄₆ fl oz	Fernet Branca liqueur
¹⁄₁₂ fl oz	Apple cider vinegar

Ingredients

1 fl oz

Light white rum (charcoal-filtered 1-4 years old)

1 fl oz

Light gold rum (1-3 year old molasses column)

1 fl oz

Pink grapefruit juice (freshly squeezed)

¹⁄₂ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

¹⁄₆ fl oz

Fernet Branca liqueur

¹⁄₁₂ fl oz

Apple cider vinegar

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Carta Switchel contains 201 calories

Alcohol content:

1.5 standard drinks
16.96% alc./vol. (33.92° proof)
20.5 grams of pure alcohol

History

The Carta Switchel is based on a 17th Century recipe known as a Switchel, which was first developed by the sugarcane field workers of the Caribbean and gave birth to what the world now knows as the Rum Swizzle; the key difference being the recipe specifically called for vinegar. Bacardí Carta Blanca & Carta Oro are used to create a more balanced and well-rounded flavour, a technique that has been used in rum cocktails since the 1950s Tiki era.

Iain Griffiths, 2016

Gallery

Comments & Discussion

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Matthew Parshchikov 18w

Super cold, tart, refreshing and just enough complexity.

Simon Sedgley Premium Member 2y

Well, I learned not a thing from the video. But never mind, it was only 1:55 that my life will never get back.

Frederic D. Premium Member 2y

I have to agree with Bob Cook below that the fernet (and vinegar) get lost in the background. Maybe it's due to my grapefruit juice, but what I mostly got was lightly bitter grapefruit rum. I think next time I might drop the juice by 1/4 Oz and see where that takes me.

James Buckman 3y

I love this drink. Critical to enjoying it though, is that whiff of mint while sipping. It's a drink that is not worth making without the garnish.

John Hinojos Premium Member 4y

Wonderful cocktail. The hint of herbal and mint from the Fernet is perfect. The vinegar gives an interesting tartness, but is not overpowering. This is a cocktail that does better as it sits a bit and the ice melts a bit more.

Bob Cook 4y

I made this drink according to this recipe (even duplicating the garnish), and it's a nice rum punch. The fernet is totally in the background and doesn't overwhelm the drink, so this might be good for someone who is fernet shy. I've made a note to amp the fernet up to 7.5 ml and the apple cider vinegar up to 3.75 ml the next time I make it, but I can't guarantee that will be an improvement.

Sally Morgan Premium Member 5y

I dialled back the grapefruit juice a bit (25 ml) and the sugar syrup and i think its a winner

j m 5y

I didn't have Fernet Branca, so I thought "why not?" and substituted Campari for it, reducing the sugar syrup to the tiniest amount (to taste really). It was actually great!

Adrien Gobs 5y

Tried that recipe while dining, IMO grapefruit is not enough discernable in terms of tasting, maybe 2,5 oz of juice and 3/4 of each rums would be more satisfying, but what a lovely drink !