Katie and I are back talking cocktails. On this episode we’re cracking open our new rum bottles and making a Twenty Seventy Swizzle. See below for links to the cocktail tools we mentioned in this episode.
The Twenty Seventy Swizzle
1⁄2 ounce lime juice
1⁄2 ounce demerara syrup
1⁄2 ounce honey syrup
1⁄4 ounce St. Elizabeth Allspice Dram
1 ounce column still aged rum (Zacapa 23)
1 ounce black blended overproof rum (Plantation O.F.T.D.)
1 dash Absinthe (original calls for Herbsaint instead of Absinthe)
1 dash Angostura bitters
Assemble ingredients in a Collins or similar highball glass. Fill the glass 3/4 full with crushed ice and swizzle till extremely cold. Top with crushed ice, garnish with mint, nutmeg, and a swizzle napkin wrap.
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