Bermuda Rum Swizzle

Bermuda Rum Swizzle image

Serve in

Collins glass...
1 fl oz Bacardi Carta Oro Rum
1 fl oz Bacardi Carta Negra
¾ fl oz Velvet Falernum
1 fl oz Fresh pressed pineapple juice
1 fl oz Freshly squeezed orange juice
½ fl oz Freshly squeezed pink grapefruit juice
½ fl oz Freshly squeezed lime juice
¼ fl oz Freshly squeezed lemon juice
2 dash Angostura Aromatic Bitters
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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.

Garnish:

Pineapple wedge & Luxardo Maraschino cherry

Comment:

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

About:

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".

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