Bermuda Rum Swizzle
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: build
- Glass: Collins glass
- Ice: Crushed ice
- Garnish: Pineapple wedge & Luxardo Maraschino cherry
- ABV: 14%
Ingredients
- Havana Club 3 Year Old rum — 1 oz (30 ml)
- Dark/black/blackstrap rum — 1 oz (30 ml)
- Difford's Falernum liqueur — ¾ oz (22.5 ml)
- Pineapple juice (fresh pressed) — 1 oz (30 ml)
- Orange juice (freshly squeezed) — 1 oz (30 ml)
- Grapefruit juice (pink) — ½ oz (15 ml)
- Lime juice (freshly squeezed) — ½ oz (15 ml)
- Lemon juice (freshly squeezed) — ¼ oz (7.5 ml)
- Angostura Aromatic Bitters — 2 dash
How to make it
- 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.
A refreshing cocktail with rum and pineapple.
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