The Twenty Seventy Swizzle
Martin Cate is a rum expert who's been spreading the tiki gospel since opening San Francisco's infamous Smuggler's Cove in 2009. Now, he's penned his own magnum opus of tropical cocktails, hitting shelves this coming June. Below, straight from the pages of "Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki," a refreshing rum swizzle recipe:
- 1⁄2 ounce fresh lime juice
- 1⁄2 ounce demerara syrup (recipe below)
- 1⁄2 ounce honey syrup (recipe below)
- 1⁄4 ounce St. Elizabeth Allspice Dram
- 1 ounce column still aged rum, such as Angostura 1919 or Don Q Añejo
- 1 ounce black blended overproof rum, e.g. Hamilton Guyana 151
- 1 dash Herbsaint
- 1 dash Angostura bitters
- 1 pinch freshly grated nutmeg
Add all the ingredients to a Collins or highball glass, then add crushed iced until the glass is three-quarters full. Use a bar spoon or lélé to swizzle. Top up with additional crushed ice as needed to fill the glass and garnish with napkin wrap, mint sprig, and swizzle stick
For Smuggler's Cove Demerara Syrup:
Makes 4 cups (32 ounces)
- 2 cups water
- 1 cup demerara sugar
- 3 cups granulated sugar
Bring the water to a boil in a saucepan over high heat. Add the demerara sugar and stir vigorously with a whisk (or use an immersion blender) until the sugar is dissolved, about 1 minute (the water should become clear such that you can see the bottom of the pot). Add the granulated sugar and stir vigorously until dissolved, about 1 minute. Immediately remove from the heat and let cool. Store in a lidded bottle or other sealed container in the refrigerator. The syrup will keep, refrigerated, for several weeks.
Note: the recipe easily scales up to make more. One helpful tip: when you’re making this syrup, the liquid yield is equivalent to the amount of total sugar used. So, to create 8 cups (64 ounces) of syrup you would use 8 cups (64 ounces) of sugar (6 cups white sugar, 2 cups demerara) to 4 cups (32 ounces) of water.
For Smuggler's Cove Honey Syrup:
Makes 3 cups (24 ounces)
- 1 1⁄2 cups honey
- 1 1⁄2 cups water
Heat the honey in a saucepan over medium heat until runny and not viscous—nearly to a boil but not quite. Add the water to the hot honey and whisk together. Immediately remove from the heat. Let cool. Store in a lidded bottle or other sealable container in the refrigerator. The syrup will keep, refrigerated, for several weeks.