Two Delightful Swizzles
Having recently made orgeat and falernum for a Mai Tai night we were motivated to try out a couple of recipes using our leftover syrups. This was also an excuse to acquire a swizzle. Not to be confused with plastic swizzle sticks, a swizzle is a small branch with a long handle and a head looking much like a jack from the children’s game of the same name.
The swizzle head is inserted into a beverage built over ice and twisted until the outside of the glass becomes frosty. It is hardly a necessary bar tool but it is fun and historical and a great conversation starter.
We settled on two swizzle recipes, one using orgeat and the other falernum. The Kona Swizzle, which contains spiced rum, orgeat, lime, mint, and bitters, is an elegant, invigorating beverage. The mint is prominent, as are the spicy notes of the bitters. With the gently creamy texture afforded by the orgeat I was reminded of a mild and quenching chilled chai.
The second swizzle recipe decided upon, The Chartreuse Swizzle, has been on my “must make” list ever since I came across it in Jason Wilson’s Boozehound. Of all the drinks we have attempted with orgeat or falernum this was the star. A bright, spicy, sophisticated beverage that offers new flavors with each sip, this drink is a revelation. I have always been a fan of multifaceted Chartreuse and the falernum and pineapple actually intensify its complexity. We served this drink to guests and all were in agreement that it was magnificent. Most likely you will not have all the ingredients for this drink on hand but it is well worth the effort to seek them out. After one taste it has soared onto my all-time favorites list.
As for the swizzle, it was a fun party trick, with our guests taking turns frosting their own beverages. Just because we are old enough to drink doesn’t mean we don’t like to play!
- 2 ounces spiced rum (we used Sailor Jerry’s but next time we would make our own)
- .75 ounces orgeat
- 1 ounce fresh lime juice
- 1 tsp simple syrup
- 4 sprigs mint
- 2 dashes Peychaud’s bitters
- 1 dash Angostura bitters
Build in a Collins glass, gently muddling the mint with a swizzle. Top with crushed ice and swizzle until the outside of the glass is frosty. Garnish with mint and a lime wheel.
- 1.25 ounces green Chartreuse
- 1 ounce pineapple juice (fresh is best if you have a juicer!)
- .75 ounce fresh lime juice
- .5 ounce falernum
Build the ingredients in a Collins glass. Add crushed ice and swizzle until frosty. Garnish with a lime wheel.
Source: Boozehound by Jason Wilson