Serve in aCollins glass
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||Difford's Falernum liqueur|
|1 fl oz||Pineapple juice (fresh pressed)|
|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|
Read about cocktail measures and measuring.
Your five-a-day fruits in a glass, laced with pungent rums and spice infused sweet Falernum.
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".
One serving of Bermuda Rum Swizzle contains 233 calories.