The cocktail Rum Swizzle is often dubbed as Bermuda’s national drink, although so-called “swizzles” appeared on many Caribbean islands during the 18th century. The earliest versions were simply rum, which was diluted with water by stirring. In 1932, the Swizzle Inn Pub opened in the Bermuda Islands, where the cocktail was served in its present form for the first time – at least that’s what the pub owners want to believe you. In fact, there are a variety of interpretations, the cocktail typically being rum, various fruit juices and a sweetening component (e.g., syrup, falernum or grenadine). Rum Swizzle is served in a tumbler.
- 30 ml/ 1 oz. black rum
- 30 ml/ 1 oz. gold rum
- juice of ½ lemon
- 60 ml/ 2 oz. pineapple juice
- 60 ml/ 2 oz orange juice
- 15 ml/ ½ oz. Bermuda falernum
- 2 dashes Angostura Bitters
- Take a tumbler and fill it a half of the way with crushed ice.
- Add all ingredients.
- Take a swizzle stick and stir frothy.
- Add crushed ice till glass is full.
- Swizzle it again.
- Garnish with an orange slice, a pineapple cube and a cherry.
To prepare a Rum Swizzle, it’s best to use an authentic swizzle stick. Real swizzle sticks are long stems snapped off a tree native to the Caribbean, and feature multiple prongs that stick out horizontally. When spun rapidly between your hands inside a cold cocktail, the swizzle stick will create a thick layer of frost on the outside of a glass – the sign of a perfect swizzle.