Rum Swizzle
The Rum Swizzle is a Caribbean and Bermudian classic long drink: gold rum as the base with a dark rum float, the acidity of lime and sweetness of pineapple stitched together by demerara syrup and Angostura bitters, then swizzled in a glass packed with crushed ice until the outside frosts over. It relies not on shaking but on the friction of ice and spin - a tall, tropical, gloriously cold sip of island ease.
Frequently Asked Questions
How do you make a Rum Swizzle?
A Rum Swizzle is made by built method in 5 step(s). 1) Fill a highball glass with crushed ice to about four-fifths full. 2) Pour in 60ml (2 oz) gold rum, 25ml (0.75 oz) fresh lime juice, 30ml (1 oz) pineapple juice and 15ml (0.5 oz) demerara syrup. 3) Add 2-3 dashes of Angostura bitters, insert a bar spoon or swizzle stick and spin it briskly between your palms until the drink is fully mixed and the glass frosts over. 4) Top up with more crushed ice, then slowly float 15ml (0.5 oz) dark rum over the surface. 5) Garnish with a mint sprig and a lime wedge, add a straw and serve. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Rum Swizzle?
A Rum Swizzle needs 9 ingredient(s): Gold rum 60ml, Dark rum 15ml, Fresh lime juice 25ml, Pineapple juice 30ml, Demerara syrup 15ml, Angostura bitters 2-3 dashes, Crushed ice fill the glass, Mint sprig 1 sprig (for garnish), Lime wedge 1 piece (for garnish).
What does a Rum Swizzle taste like? How strong is it?
Flavor profile: Tropical, Fruity, Citrus Fresh, Crisp. Strength: 18-28% ABV.
What glass is a Rum Swizzle served in?
A Rum Swizzle is typically served in a highball glass, prepared by the built method.
Ingredients
- Gold rum60ml
- Dark rum15ml
- Fresh lime juice25ml
- Pineapple juice30ml
- Demerara syrup15ml
- Angostura bitters2-3 dashes
- Crushed icefill the glass
- Mint sprig1 sprig (for garnish)
- Lime wedge1 piece (for garnish)
Steps
- Fill a highball glass with crushed ice to about four-fifths full.
- Pour in 60ml (2 oz) gold rum, 25ml (0.75 oz) fresh lime juice, 30ml (1 oz) pineapple juice and 15ml (0.5 oz) demerara syrup.
- Add 2-3 dashes of Angostura bitters, insert a bar spoon or swizzle stick and spin it briskly between your palms until the drink is fully mixed and the glass frosts over.
- Top up with more crushed ice, then slowly float 15ml (0.5 oz) dark rum over the surface.
- Garnish with a mint sprig and a lime wedge, add a straw and serve.
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