Monday, October 4, 2021

iron pier swizzle

1 1/2 oz Bully Boy White Rum (Privateer Tres Aromatique)
3/4 oz Grapefruit Juice
1/2 oz Cinnamon Syrup
1 bsp Grenadine (1/8 oz)
1 dash Angostura Orange Bitters

Build in a Highball glass, fill with crushed ice, swizzle to mix and chill, and float 1/2 oz Pierre Ferrand 1840 (Ambre) Cognac.
Two Mondays ago, I ventured back into the Hawthorne bar bible and spotted the Iron Pier Swizzle. The recipe was crafted by by Katie Emmerson (now Orkane), and she picked up a great appreciation for the style from her time at Death & Co. in New York City as demonstrated by her tribute Company Swizzle. The rum, grapefruit, cinnamon, grenadine, and bitters reminded me of the 1934 Zombie as well as the Zombie Essence (minus the grenadine part). Here, the Iron Pier Sizzle presented a fruity and Cognac aroma to the nose. Next, grapefruit and light berry notes on the sip led to rum and cinnamon flavors on the swallow. As the Cognac float entered the sip, it became a touch fruitier overall.

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