padang swizzle

1 1/2 oz Lustau Amontillado Sherry
1/2 oz English Harbor 5 Year Rum (Plantation Dark)
1/4 oz Laphroaig Scotch
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
3/4 oz Cinnamon Syrup

Build in a Pilsner or Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a cinnamon stick speared through a lime wheel and ignited.

Two Tuesdays ago, I chose to make a recipe that Punch had published in an article on Swizzles. The one that caught my eye was Zac Overman's Padang Swizzle from Fort Defiance in Brooklyn. Like the Balao Swizzle, the Padang Swizzle had sherry as its base (true, many of the Death & Co. Swizzles like the Delores Park Swizzle have a split spirit-sherry base, but the spirit is still a major part of the drink) with rum and smoky Scotch as minor modifiers.
The Padang Swizzle shared a cinnamon and lime aroma that transitioned into a grapefruit and lime sip. The swallow was a bit more complex with nutty grape, cinnamon, and a hint of smoke.