Bermuda Rum Swizzle
COCKTAIL INGREDIENTS:
- 30 ml Dark Rum
(Preferably Gosling’s Black Seal Rum)
- 30 ml Gold or 5-year Aged Rum
- 30 ml Fresh Pineapple Juice
- 30 ml Fresh Orange Juice
- 15 ml Fresh Grapefruit Juice
- 22,5 ml Velvet Falernum
- 22,5 ml Fresh Lime Juice
- 2 dashes of Angostura Bitters
- 2 dashes of Peychaud’s Bitters
GARNISH:
- Grapefruit Twist
- Sprig of Mint
INSTRUCTIONS:
• Combine all of the ingredients except soda water in a cocktail shaker.
• Dry shake (without ice) to emulsify the egg whites.
• Add ice and shake until chilled. (I used just a couple of ice cubes and shook until they have fully dissolved).
• Pour into a chilled cocktail glass and let it set for minute or two in the fridge.
• Top up with soda water to raise the foam. (For better result you can make hole with a straw to pour the soda water through without ruining the foam.)
• Fill a Collins glass halfway with crushed ice.
• Add all the ingredients except bitters.
• Swizzle to mix properly.
(I usually do it twice, swizzle then top with crushed ice and swizzle again.)
• Float bitters on top of the cocktail.
• Garnish with a sprig of mint and a grapefruit twist.
Recipe author: Del Pedro.
This cocktail has all the qualities of a great tiki cocktail. Starting with a long list of ingredients and ending with a stunning look.
Dark Bermuda Rum is a must for this cocktail, I cannot image one without it. Rich notes of sweet caramel and molasses works wonders here, along with the Caribbean staple Velvet Falernum. Together with fresh fruit juices it brings you much closer to the taste of the tropics. Top that with some aromatic bitters and you have yourself a fantastic drink.