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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sure, you can mix it with cola, but we prefer our spiced rum in a proper cocktail like the Kona Swizzle, a floral riff on the classic Queen's Park Swizzle, Created by New York city bartender Brian Miller. Ingredients:
1/4 cup spiced rum |
4 1/2 teaspoons orgeat syrup |
2 tablespoons fresh lime juice |
1 teaspoon simple syrup |
4 mint sprigs |
2 dashes peychaud's bitters |
1 dash angostura bitters |
Directions:
1. Gently muddle (or mix with a swizzle stick) 1/4 cup spiced rum (or try Chairman's Reserve Spiced Rum), 4 1/2 teaspoons orgeat syrup (such as Brooklyn Orgeat Works or Monin), 2 tablespoons fresh lime juice, 1 teaspoon simple syrup, and 2 mint sprigs in a cocktail shaker. Cover and shake well. Pour into a Pilsner or Collins glass. Fill glass halfway with crushed ice, pushing mint toward bottom of the glass. Stir with a swizzle stick. Top with more crushed ice, mounding over rim of the glass. Top with 2 dashes Peychaud's bitters and 1 dash Angostura bitters. Garnish with 2 mint sprigs.
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