Thursday, October 1, 2015

6th street swizzle

1 1/2 oz Rhum Clément Première Canne
1 oz Lime Juice
3/4 oz Demerara Syrup

Build in a Collins glass and fill with crushed ice. Add 4 dash Angostura Bitters to the top, and swizzle to mix and chill. Top with crushed ice, garnish with mint sprigs, and add a straw.
Two Mondays ago, I stopped into Brick & Mortar and asked bartender Patrick Gaggiano for the 6th Street Swizzle from the menu. Patrick mentioned that they had fallen in love with the bittered Daiquiri simplicity of this Swizzle from the Death & Co. Cocktail Book. The original was crafted by Phil Ward in 2008 and utilized La Favorite as the rhum agricole. Once prepared, it gave forth a minty aroma with hints of spice. At first, the sip shared lime flavors countered by the demerara syrup's richness, and the swallow proffered grassy and funky rhum notes. Later, as the bitters entered into the equation, the sip became drier and there were a bounty of clove and other spice elements on the swallow.


Dagreb said...

A swizzle withou falernum? Hmm...

frederic said...

Queens Park Swizzle is a famous one with no falernum. In the blog, more swizzles lack falernum than have it (2 to 1).