Bermuda Rum Swizzle
Ingredients
- 1 oz Light gold rum
- 1 oz Dark/black/blackstrap rum
- 3⁄4 oz Difford's Falernum liqueur
- 1 oz Pineapple juice
- 1 oz Orange juice
- 1⁄2 oz Pink grapefruit juice
- 1⁄2 oz Lime juice
- 1⁄4 oz Lemon juice
- 2 dash Angostura Aromatic Bitters
Method
Glassware:
Serve in a Collins glass
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of Pineapple wedge & Luxardo Maraschino Cherry.AUTO
Method:
- POUR all ingredients into glass and two-thirds fill with crushed ice.
- SWIZZLE with a swizzle stick or CHURN with a bar spoon.
- ADD more crushed ice to fill glass.
Garnish:
- Garnish with pineapple wedge and maraschino cherry.
- Serve with a straw.
Nutrition:
One serving of Bermuda Rum Swizzle contains 243 calories
History:
This recipe is adapted from one by Del Pedro, originally from Bermuda but now a resident of New York City. It came my way (in 1997) courtesy of LeNell Smothers, and apparently it originally hails from the Swizzle Inn in Bermuda, where their rather appropriate slogan is "Swizzle Inn, Swagger Out".
Review:
Your five-a-day fruits in a glass, laced with pungent rums and spice-infused falernum.
