Bermuda Rum Swizzle

Difford's Guide
User Rating

Ingredients

Barware

Collins glass
Measuring jigger
Mixing glass
Bar spoon

Nutrition

234 calories

Bartender

Bermuda Rum Swizzle image

Serve in

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 Goslings Black Seal Rum
34 fl oz Falernum liqueur
1 fl oz Fresh pressed pineapple juice
1 fl oz Freshly squeezed orange juice
12 fl oz Freshly squeezed pink grapefruit juice
12 fl oz Freshly squeezed lime juice
14 fl oz Freshly squeezed lemon juice
2 dash Angostura or other aromatic bitters
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Our comment:

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".

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