The Twenty Seventy Swizzle
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The Twenty Seventy Swizzle

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Source: Martin Cate
Ingredients
½ ounce fresh lime juice ½ ounce SC Demerara syrup ½ ounce SC Honey Syrup ¼ ounce St. Elizabeth Allspice Dram 1 ounce column still aged rum (Cruzan SB, Brugal 1888/EV, Angostura 1824/1919/5/7) 1 ounce black blended overproof rum (Hamilton/LH 151) 1 dash Herbstura Pinch of freshly grated nutmeg
Directions
1
Add all the ingredients to a Collins or highball glass, then add crushed iced until the glass is three-quarters full. Use a bar spoon or lélé to swizzle. Top up with additional crushed ice as needed to fill the glass and garnish. GARNISH Swizzle napkin wrap, mint sprig, and swizzle stick
Notes
Inspired by swizzles of yore, The Twenty Seventy Swizzle came about one night while sitting at the bar with old pal and future Master of the Cove Ron Roumas. I proposed to him that I was going to make the ultimate swizzle based on several classic swizzle recipes. We made several versions and discussed what we liked and disliked about each before settling on a final recipe that incorporated the best of all worlds. The name was inspired by the two rums that I thought really made this drink sing: the heady vanilla of Angostura 1919 and mighty Lemon Hart 151.