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: Mint sprig & orange slice
- ABV: 19%
Ingredients
- Havana Club 7yo rum — 2 oz (60 ml)
- Difford's Falernum liqueur — ⅔ oz (20 ml)
- Lime juice (freshly squeezed) — ½ oz (15 ml)
- Lemon juice (freshly squeezed) — ¼ oz (7.5 ml)
- Demerara / dark Muscovado sugar syrup (2 sugar to 1 water) — ½ oz (15 ml)
- Angostura Aromatic Bitters — 1 dash
How to make it
- POUR ingredients into chilled glass.
- Two-thirds fill with crushed ice.
- SWIZZLE with a swizzle stick (or churn with a barspoon).
- Add more crushed ice to fill and SWIZZLE some more.
- Serve with straws.
A refreshing cocktail with rum and lime.
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