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Recipe Detail Page
Spanish Town Swizzle
Spring 2017
The natural pairing of amber rum and nutty sherry gets a spicy boost from homemade ginger syrup. Use a good-quality yet reasonably priced aged rum like Appleton Estate V/X Signature Blend or El Dorado 8-Year-Old. Make sure the straw is placed right in the mint so you inhale the herb’s fragrance with each sip.
Makes 1 drink
1½ oz amber rum
1½ oz medium-dry amontillado sherry
¾ oz strained fresh lime juice
¾ oz Ginger Syrup (recipe follows)
1 dash Angostura bitters
Crushed ice
Mint sprig to garnish
1. Pour rum, sherry, lime juice, Ginger Syrup and bitters into a chilled 16-oz hurricane or pilsner glass. Fill two-thirds full with crushed ice. Using swizzle stick or bar spoon, churn ice for 10 seconds. Add more crushed ice until glass is almost full. Churn again for 5 seconds. Top again with crushed ice. Garnish with mint sprig and serve with a straw.
Makes 1 drink
GINGER SYRUP
This spicy syrup is great to have on hand for homemade soft drinks. Mix it with soda and a squeeze of lemon for zippy ginger ale, or use it to sweeten iced herbal tea or limeade.
2 oz (60 g) fresh ginger
⅔ cup (150 mL) water
⅔ cup (150 mL) granulated sugar
1. Peel ginger and finely grate on a rasp set over a small bowl to capture juice. Set aside.
2. In a small saucepan, bring water and sugar to boil over medium-high heat. Remove from heat and add ginger and its juice. Cover and let stand 45 minutes.
3. Fine strain into bowl, pressing on solids to extract syrup. Cool to room temperature. Transfer to glass jar with lid. Refrigerate up to 1 month.
Makes 1¼ cups (310 mL)
