Tuesday, March 5, 2013

rubus swizzle

1 1/2 oz White Rum (Privateer Silver)
3/4 oz Lemon Juice
1/2 oz Raspberry Syrup
1/4 oz Orgeat (BG Reynolds)

Swizzle in a Collins glass with crushed ice to mix and chill. Garnish with a lemon wheel and a blackberry.

Two Thursdays ago, I decided to make the Rubus Swizzle from this month's Imbibe Magazine. The drink was crafted by Hal Brock at Houston's Anvil Bar & Refuge, and it appeared like a nutty Swizzle variation of the White Lion. Instead of the Nicaraguan rum that their menu lists, I opted for a local one, Privateer Silver, since I felt its fruitier notes would do well here.
anvil houston hal brock
The lemon garnish's aroma prepared the mouth for the lemon sip that was joined by a berry note. Most of the raspberry flavor appeared on the swallow though along with the rum, and the swallow ended with hinds of almond nuttiness on the finish.

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