Cocktail of the Week
Ypioca Rum Swizzle
04 January 2011
This is a variation on the national cocktail of Bermuda - The Rum Swizzle, which lent the second part of its name from the 'swizzle stick'.
This is a variation on the original recipe found in David Embury's classic 'The Fine art of Mixing Drinks' (New York, 1953).
INGREDIENTS:
60ml Ypioca Cachaca Prata
30ml Fresh Squeezed Lime Juice
20ml Fee Brothers Falernum Syrup
10ml Sugar Syrup
1 dash of Fee Brothers Aromatic Bitters
METHOD:
Add all ingredients into a glass (old fashioned or rocks) full with crushed ice. Swizzle with a swizzle stick or bar spoon and serve.
GARNISH:
Garnish with fresh mint leaves on top.
