About
This cocktail was created by Sam Miller (@samson_miller) while working at the legendary San Francisco tiki bar, The Zombie Village (@thezombievillage). Sam now co-owns Remora (@remorabar), a tiki bar in Salt Lake City, Utah. This swizzle builds off the Queen’s Park Swizzle, swapping in cinnamon and passionfruit for the sweeteners. Definitely add this to your must-make cocktails this summer. You won’t be disappointed.Cheers y’all!
Ingredients
- 1 oz · 30 mlJamaican rum (Sam suggests Rum Bar Gold; I used Smith & Cross)
- 1 oz · 30 mlBarbados rum (Sam suggests Real McCoy 3; I used Probitas)
- ¾ oz · 22.5 mlfresh lime juice
- ⅓ oz · 10 mlpassionfruit syrup
- ⅓ oz · 10 mlcinnamon syrup
- 8 mint leaves
- 1 splash soda water
- Angostura bitters, to float (Sam uses Vanilla bean-infused Angostura bitters)
- mint bouquet to garnish
Method
- 1
Add mint to glass.
- 2
Lightly press mint along sides of glass to release oils.
- 3
Add remaining ingredients.
- 4
Fill ⅔ with crushed or pebble ice.
- 5
Swizzle to mix.
- 6
Add more ice.
- 7
Top with bitters.
- 8
Garnish with mint bouquet after slapping to express oils.
anatomyofadrink.com/cocktails/samson-swizzle