Sharing our cocktail knowledge with you:
Swizzles are a category of sour style drink originating from the Caribbean that must be churned with a swizzle stick.
Today swizzle sticks are made of metal or plastic and have several blades or fingers attached to the base at the right angle to the shaft. To use one, simply immerse the blades in the drink, hold the shaft between the palms of both hands and rotate the stick rapidly by sliding your hands back and forth against it. If you don t have a swizzle stick you can use a barspoon in the same manner.
In a lot of swizzle recipes you can find the ingredient Falernum.
Falernum was a popular ingredient in the mid-20th century. It was used in many tiki-bar cocktails, such as the original rum swizzle, the zombie and the mai tai.
This is our recipe to prepare the perfect Falernum for your swizzle.
For 1 litre of faLernum
- 9 medium limes zested
- 10 whole cloves
- 6 whole unsalted almonds
- 2 teaspoons of sugar
- 50 cl white rum
- 30 cl Wray and Nephew over proof
- 1 inch piece of Ginger
- 1 Nutmeg
Use a paring knife or vegetable peeler to slice the top layer of peel from the limes. Pare any white pith from the inside of the peels.
Combine the peels with the cloves, almonds, ginger, nutmeg ,sugar and white rum and over proof Rum in a glass bowl. Store, loosely covered for 72 hours then strain and discard the solids; return the liquid to the bottle. Cover and store at room temperature.
Top tip: Do not use lime juice in the mix. This will cause it to taste funny!
Once you have made your falernum we would recommend the following rum based cocktails:
- 40ml dark rum (Gosling,Eldorado,Mount Gay)
- 25ml Lime Juice
- 25ml Homemade Falernum
- 2 dash angostura bitters
- 20 ml Bacardi White
- 20 ml Mount Gay golden rum
- 25 ml Homemade Falernum
- 10 ml Wray and Nephew overproof rum
- 20ml lime juice
- 20ml lemon juice
- 30 ml Pineapple Juice
- 15ml Passion Fruit Syrup
- Mint spring
- 1 Dash Angostura bitters