Garnish:
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 |
Review:
Complex and very refreshing. Rum is the predominant flavour but is brilliantly accentuated with grapefruit, fernet and vinegar.
History:
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
Nutrition:
200 calories
Alcohol content:
- 1.5 standard drinks
- 18.64% alc./vol. (37.28° proof)
- 21 grams of pure alcohol
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