Bermuda Rum Swizzle

Difford's Guide
User Rating (4 ratings)

Serve in a

Collins glass

Garnish:

Pineapple wedge & Luxardo Maraschino cherry

How to make:

POUR ingredients into glass and two-thirds fill with crushed ice. SWIZZLE with a swizzle stick or CHURN (stir) with a bar spoon. Fill glass with more crushed ice and repeat. Serve with straws.

1 fl oz Bacardi Gold rum
1 fl oz Dark/black/blackstrap rum
3/4 fl oz Falernum liqueur
1 fl oz Pineapple juice (fresh pressed)
1 fl oz Orange juice (freshly squeezed)
1/2 fl oz Grapefruit juice (pink)
1/2 fl oz Lime juice (freshly squeezed)
1/4 fl oz Lemon juice (freshly squeezed)
2 dash Angostura Aromatic Bitters
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Review:

Your five-a-day fruits in a glass, laced with pungent rums and spice infused sweet Falernum.

History:

This recipe is adapted from one by Del Pedro, originally from Bermuda but now resident in New York City. It came my way (in 1997) courtesy of LeNell Smothers, and apparently it originally heralds from the Swizzle Inn in Bermuda where their rather appropriate slogan is "Swizzle Inn, Swagger Out".

Nutrition:

There are approximately 233 calories in one serving of Bermuda Rum Swizzle.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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