Must Mix: Summer Swizzles
Contributed by on Jun 04, 2014
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For a cooling summer cocktail, look no further than the swizzle.
Swizzle cocktails are perfect for summer because they are filled with ice and are usually prepared in a tall glass. Swizzle cocktails originated in the Caribbean, and this is where real swizzle sticks can be found. A swizzle-stick tree produces these sticks, which are about six inches long and have several little spikes sticking out at the bottom of them (think bicycle spokes). A swizzled cocktail involves a lot of ice and a lot of alcohol. Since there is so much ice, more alcohol is usually added in an effort not to dilute the drink. After adding all of your ingredients, you simply “swizzle” the cocktail: Hold the swizzle stick in your palms and rub your hands together, as if it’s still winter and you are trying to warm up your hands. The swizzling action quickly lowers the temperature of the drink, thoroughly mixing the ingredients with the ice, and results in a cold, frosty cocktail you can enjoy this summer. You can purchase an authentic Caribbean swizzle stick on www.cocktailkingdom.com ($17.95) or you can simply use a bar spoon, or any type of stick (like a chopstick) to swizzle your cocktail. Try one of these swizzle recipes and get your swizzle on this summer!
CHARTREUSE SWIZZLE
recipe courtesy of Derek Brown, Passenger and the Columbia Room
Ingredients:
- 5 Sprigs mint
- Crushed ice
- 2 oz Green Chartreuse
- 1/2 oz Falernum
- Freshly squeezed juice of 1 lime (about 3/4 ounce)
Preparation: Place 4 of the mint sprigs in the bottom of a 10- to 12-ounce highball glass. Fill halfway with the crushed ice. Add the green Chartreuse, falernum, lime juice and one of the spent lime halves, then insert a swizzle stick or a long bar spoon, holding it between your palms, and swizzle by sliding your hands back and forth until blended. Add crushed ice to fill to the brim. Swizzle until the glass is frosted. Garnish with the remaining mint sprig.
MAI-KAI SWIZZLE
Ingredients:
- 1 1/2 oz Fresh-squeezed orange juice
- 1/2 oz Fresh-squeezed lemon juice
- 1/2 oz Mango juice
- 1/2 oz Simple syrup (2 parts sugar to 1 part water, heated and cooled)
- 1/4 oz Orgeat (almond) syrup
- 1/8 oz Falernum 2 oz Appleton Special gold Jamaican rum
Preparation: Swizzle in a metal cocktail shaker with 1 cup crushed ice. Pour into a cocktail glass and garnish with citrus fruit slices.
QUEEN’S PARK SWIZZLE
Ingredients:
- 3 oz 80-proof Demerara rum
- 1/2 oz Rich simple syrup*
- 1/2 oz Fresh lime juice
- 2 dashes Angostura bitters
- 8 to 10 mint leaves
- Crushed ice
Preparation: Place mint leaves in glass and gently bruise; use muddler to guide mint leaves up the sides of the glass, coating it with the fragrant oils. Add remaining ingredients and fill with crushed ice. Use bar spoon to swizzle-gently twirl the spoon between the palms of your hands—until frost forms on the outside of the glass. Top with additional ice if needed. Garnish; serve with a straw.
*To make rich simple syrup, combine 1 cup Demerara sugar with 1/2 cup water in a saucepan over medium heat. Stir until sugar is completely dissolved and syrup just comes to a boil. Cool and store in refrigerator.
APEROL TEQUILA SWIZZLE
Ingredients:
- 2 oz Tequila blanco
- 1 oz Aperol
- 2 or 3 dashes Grapefruit or orange bitters
- 2 to 3 oz Club soda
- 1 pinch Coarse salt
- 1 Grapefruit twist or slice of lemon, as garnish
Preparation: Fill a wine goblet or highball glass with medium ice cubes; add the tequila, Aperol, and bitters. Use a swizzle stick to stir the ingredients until just blended. Top with club soda and a pinch of salt; stir gently and garnish with a grapefruit twist.
