Name: Bermuda Rum Swizzle
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Rum - Light gold (1-3 year old molasses column); 30 ml Rum - Dark / black / blackstrap; 22.5 ml Falernum liqueur; 30 ml Pineapple juice; 30 ml Orange juice (freshly squeezed); 15 ml Pink grapefruit juice (freshly squeezed); 15 ml Lime juice (freshly squeezed); 7.5 ml Lemon juice (freshly squeezed); 2 Angostura or other aromatic bitters

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	Light gold rum (1-3 year old molasses column)
1 fl oz	Dark/black/blackstrap rum
3/4 fl oz	Difford's Falernum liqueur
1 fl oz	Pineapple juice
1 fl oz	Orange juice (freshly squeezed)
1/2 fl oz	Pink grapefruit juice (freshly squeezed)
1/2 fl oz	Lime juice (freshly squeezed)
1/4 fl oz	Lemon juice (freshly squeezed)
2 dash	Angostura Aromatic Bitters
Loading... Servings

Read about cocktail measures and measuring.

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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".

More cocktails by Del Pedro

Nutrition:

One serving of Bermuda Rum Swizzle contains 244 calories.

Alcohol content:

1.6 standard drinks
12.35% alc./vol. (24.7° proof)
22.3 grams of pure alcohol

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.