banda island swizzle

1 oz Sailor Jerry Spiced Rum
1 oz Flor de Caña Rum
3/4 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Nutmeg Syrup (*)

Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with freshly grated nutmeg, a lime wheel, and a paper parasol.
(*) The presenters used a syrup available in Grenada; however, DIY syrups can easily be made (especially from the nubs that are too small to grate from). Perhaps a long steep of 1 tsp freshly grated nutmeg to 1/2 cup sugar and a 1/2 cup of boiling water.
At the Tales of the Cocktail talk on nutmeg, the presenters came up with a Swizzle to represent the history of nutmeg by naming it after the source island and utilizing a Caribbean drink style, the Swizzle, and a Grenadian nutmeg syrup after where much of the present day nutmeg is harvested. Once prepared, the Swizzle offered a pineapple and spice aroma that would transition well into the flavor profiles of both the sip and the swallow. Indeed, the sip added lime notes to the hints of pineapple and woody spice, and the swallow tacked on rum notes to the spice and pineapple elements.