Rum Swizzle Recipe
Although the practice of swizzling has been around for two centuries, John Mariani, in his Dictionary of American Food and Drink, dates the first mention of the term swizzle stick in print to 1879. As long as the drink is swizzled, it does not matter which spirits are used. The hundreds of swizzle sticks available today are simply long drink stirrers with palm trees, hula dancers, dolphins, and the usual list of suspect tiki designs attached at one end. It should also come as no surprise that the word swizzled also came to mean “drunk.” The swizzle has been put on the endangered species list because most swizzle drinks are no longer truly swizzled, but are shaken or stirred.
- 2 ounces rum
- 1 teaspoon superfine sugar or simple syrup
- 1 ounce fresh lime juice
- Dash of Angostura bitters
- Slice of lime
- Pour the rum, sugar, lime juice, and bitters over crushed ice in a highball glass; then swizzle. Garnish with a slice of lime and a decorative swizzle stick.
Vodka, Gin, Bourbon, and Rum Swizzles may all be made by substituting the respective spirit for the rum in a Rum Swizzle.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright Quirk Books