Twenty Seventy Swizzle
Mixologist, cocktail historian, and tiki cheerleader Martin Cate documents the recipe for the Twenty Seventy Swizzle in his fantastic book Smuggler’s Cove, where he explains that the name came from the two rums he used: Angostura 1919 (a vanilla-tinged column-still aged rum) and the inimitable Lemon Hart 151, a fantastic overproof Demerara rum from Guyana.
There’s no need to restrict yourself to numerologically-correct rums, though – we’ve made it with a variety of aged and overproof Demerara rums, and each one somehow ends up tasting better than the last. That might be the 151 talking, though.
- 1 part Aged rum
- 1 part Overproof aged rum
- ½ part Lime juice
- ½ part Simple syrup
- ½ part Honey syrup
- ¼ part Allspice dram
- 4 drops Anise liqueur or Absinthe or Vanilla anise liqueur
- 4 drops Aromatic bitters
Add everything (except the nutmeg), plus crushed ice, to a tall glass or tiki mug. Swizzle it to chill.
To swizzle, place a swizzle stick or barspoon in the ice, and roll the stem between your palms to gently whisk, moving and and down in the glass.
Top with additional crushed ice, if needed, and dust with fresh-grated nutmeg. Garnish with a mint sprig.
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- Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate and Rebecca Cate