#OZZLE DRINK CRACKED#

> Combine in a Collins glass: 2 oz mellow dry gin, such as Plymouth or Fords, or flavorful white rum, such as Banks 5-Island 1 oz Velvet falernum ½ oz fresh-squeezed lime juice 1 barspoon wormwood bitters or absinthe.* Fill glass all the way with finely cracked or shaved ice (see above). > For a Guyanese swizzle, use an aged demerara rum, such as Lemon Hart or El Dorado 5-year-old, and omit the lime juice. Shake in 6 to 8 dashes Angostura bitters - enough to cover the top. (If you're lazy, crushed ice from the ice maker will work.) Add seltzer to fill. Fill glass all the way with finely cracked or shaved ice. Add 2 oz good Barbadian rum, such as Cockspur or Mount Gay Eclipse, or Dutch genever, such as Bols (very popular in the islands back in the day). > In a Collins glass, stir 1 barspoon superfine sugar (or more to taste) with ½ oz lime juice. Media Platforms Design Team Barbadian Swzzle Recipes for each differ somewhat, but we've found these to be effective enough that if someone brought them to us in rotation all day (and we didn't have to work for a living), we'd be tempted to give up the AC entirely. 1890), which adds a couple more exotic ingredients, like falernum (a lightly alcoholic almond-lime-peel syrup) and wormwood bitters (strong rum infused with wormwood you can substitute absinthe). 1880 with citrus and soda), and Trinidad's peerless Green Swizzle (ca. There are three main styles of Caribbean swizzle, all based on booze, ice, and a splash of Angostura bitters: the Guyanese (ca. (You can buy authentic Caribbean swizzle sticks at, or just use a barspoon or a chopstick or some other thing.)

(In Guyana, Barbados, and Trinidad, they distilled the molasses first.) To incorporate the ice, they pounded or scraped it into powder and mixed it with a 'swizzle stick,' which was originally, as one traveler described it, 'a long stem with four or five short prongs sticking out from it at the bottom.' You spin the stick between your palms as if you were a Boy Scout making a fire and the ice and booze and sugar and whatnot whirl into a supercold slurry that frosts the outside of the glass thickly with condensation and cools the inside of the drinker with whatever it is that keeps you from minding the heat and the humidity. Or most cooling of all: the mighty swizzle, a drink invented just as soon as Caribbean islanders had the ice to make it with.Ī little history: Ice began making it to the islands in the middle of the 19th century, and it quickly found its way into the local version of 'switchel,' an Anglo-American drink involving molasses and lots of cool water. In the summer months, we need drinks that aren't just cooling but that are tall and cooling.

Ozzle drink