By: Evan Martin
Official Cocktail of Tales of the Cocktail 2010
Featured in the Summer 2010 issue of in the Mix magazine in the story “Summer! It’s Time to Swizzle”
¾ oz Appleton Estate Extra 12 Year Old rum
¾ oz Rhum Clement VSOP rum
½ oz Grand Marnier
1/3 oz Trader Tiki’s Orgeat Syrup
1/3 oz Fee Brothers Falernum
3 Dashes Absinthe
½ oz Fresh lime juice
½ oz Fresh lemon juice
½ oz Fee Brothers Grenadine
½ oz Cruzan Blackstrap rum
Add all ingredients except for the grenadine and Cruzan Blackstrap to a Zombie shell glass and fill with crushed ice. Swizzle the drink well to mix and frost the glass and then pour in grenadine. Overfill the glass with crushed ice and then pour in Cruzan Blackstrap.
Garnish: Take a bamboo skewer and put a brandied cherry through at the very top followed by 1 pineapple leaf (insert through the middle) and then cut off skin from 1 large orange slice and then cut the strips in half. Insert the ends through the skewer having them hang on opposite sides of each other. Then insert the straw through the loop in the bamboo skewer. It should look like a guy hanging off of the drink (cherry= head, pineapple leaf= arms, citrus peel dangling away from each other are the legs).
One more winning move to master – during the warmest days, always shake and strain drinks over fresh ice. This helps that Pineapple Rum Swizzle stay cold and fresh tasting down to the last Ker-plop!…er, I mean drop.