Serve in aCollins glass
Photographed in aGinza Highball
Mint sprig bouquet & grapefruit zest twist
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
|1 fl oz||Light white rum (charcoal-filtered 1-4 years old)|
|1 fl oz||Bacardi Gold rum|
|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 liqueur|
|1/12 fl oz||Apple Cider vinegar|
Read about cocktail measures and measuring.
Complex and very refreshing. Rum is the predominant flavour but is brilliantly accentuated with grapefruit, fernet and vinegar.
Adapted from the British Bacardí Legacy 2016 winning cocktail created by Iain Griffiths at Dandelyan, London> Originally based on Bacardí Carta Blanca rum and Bacardí Carta Oro .
The Carta Switchel is based on a 17th Century recipe known as a Switchel, that 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
One serving of Carta Switchel contains 200 calories.
- 1.5 standard drinks
- 18.64% alc./vol. (37.28° proof)
- 21 grams of pure alcohol
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