southpaw swizzle

1 oz Unaged Martinique Rum (Rhum Clement Premiere Canne)
1 oz Manzanilla Sherry (Lustau Fino)
3/4 oz Honey Syrup
3/4 oz Lime Juice
1 1/2 oz Coconut Water

Build in a Swizzle or Collins glass, fill with crushed ice, and swizzle to mix and chill. Float with 3/4 oz aged Jamaican rum (3/8 oz Smith & Cross + 3/8 oz Plantation Xaymaca) and garnish with a lime wheel and toasted coconut chips (omit the coconut).

Two Wednesdays ago, I was in a tropical mood, so I opened up Chloe Frechette's Easy Tiki. There, I was lured in by the Southpaw Swizzle attributed to Abigail Gullo at Ben Paris in Seattle that would make excellent use of the coconut water that I had just purchased. With a little research, I learned that Abigail created an earlier form of this drink at Compere Lapin in New Orleans. That version combined Oloroso sherry, aged cachaça, honey, and lime, and here the sherry and spirit were switched to Manzanilla and unaged rhum agricole and lengthened with coconut water.
This newer Southpaw Swizzle welcomed the nose with Jamaican rum funk, lime, honey, and grassy aromas. Next, lime and a briny coconut note on the sip entered into grassy and funky rum and honey flavors on the swallow.