Total Steps
3
Ingredients
13
Tools Needed
8
Ingredients
- 2 ounce Dark Jamaica rum (Myer's dark)
- Hot water
- 1 teaspoon Bar sugar
- 1 ounce Diergert's bouquet rum
- Lime
- ounce Barbados rum (medium cane rum, can substitute Puerto Rican gold rum)
- ounce Orgeat syrup (French almond syrup)
- 2 ounce Rum (St. James, Martinique, Blackhead, Charleston)
- Lime
- 1 dash Herbsaint
- 1 dash Rock candy syrup (saturated sugar-water solution)
- 1 dash Angostura bitters
- Lime
Instructions
1
Step 1
For MARTINIQUE SWIZZLE: Squeeze lime juice into a 14-ounce chimney glass filled with shaved ice, saving the lime shell. Add the remaining liquid ingredients. Swizzle until the drink is uniform. Decorate with the spent lime shell, fresh mint, and a long stirrer.
2
Step 2
For KONA SWIZZLE: Squeeze lime juice into a 12-ounce sling or punch glass filled with shaved ice, saving the lime shell. Add orgeat and rums. Swizzle until the drink is uniform. Decorate with the spent lime, fresh mint, and a fruit stick.
3
Step 3
For KINGSTON SWIZZLE (hot drink): Squeeze lime juice into a 12-ounce glass. Add the spent lime shell and bar sugar, then stir well. Add rum and enough hot water to nearly fill the glass. Serve with a swizzle stick.
Tools & Equipment
Swizzle stick
Stirrer
Fruit stick
Pitcher
14-ounce chimney glass
12-ounce sling glass
12-ounce punch glass
12-ounce glass