Katie and I are back talking cocktails. On this episode we’re cracking open our new rum bottles and making a Twenty Seventy Swizzle. See below for links to the cocktail tools we mentioned in this episode.

The Twenty Seventy Swizzle

• 1⁄2 ounce lime juice

• 1⁄2 ounce demerara syrup

• 1⁄2 ounce honey syrup

• 1⁄4 ounce St. Elizabeth Allspice Dram

• 1 ounce column still aged rum (Zacapa 23)

• 1 ounce black blended overproof rum (Plantation O.F.T.D.)

• 1 dash Absinthe (original calls for Herbsaint instead of Absinthe)

• 1 dash Angostura bitters

Assemble ingredients in a Collins or similar highball glass. Fill the glass 3/4 full with crushed ice and swizzle till extremely cold. Top with crushed ice, garnish with mint, nutmeg, and a swizzle napkin wrap.

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Cocktail Tools
Weighted Shaker (exact one we have)
Julep Strainer
Mixing Glass
Bar Spoon
Death & Co: Modern Classic Cocktails
Cocktail Codex: Fundamentals, Formulas, Evolutions (Death & Co Vol. 2)

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