Kaiteur Swizzle

3⁄4 oz Lime juice

1⁄2 oz Grade A dark amber maple syrup

1⁄2 oz Falernum, Velvet Falernum

2 oz Blended rum (Aged, Guyana)

2 ds Bitters, Angostura

1 spg Mint (as garnish)

Instructions

Glassware: Collins or highball

Garnish: Swizzle napkin wrap and mint sprig

Add all the ingredients to glass, fill 3/4 full with crushed ice, and swizzle with a barspoon (or lélé). Add more crushed ice as need to fill the glass, and garnish.

Cocktail summary

Created by

Martin Cate

Is an

authentic recipe

Reference

Smuggler's Cove, p. 140

Curator

Not yet rated

Average

5 stars

(6 ratings)

Cocktail Book

From other users

Simple but really good rum swizzle!

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Comments

Curated a bit including correcting the spelling of the name to "Kaieteur" (which comes from a huge waterfall in Guyana). Other online recipes have the lime juice at 1/2 oz, and also include grated nutmeg as an additional garnish. (I don't have access to the Smuggler's Cove book now to verify.)

First edition of the book has the misspelled "Kaiteur" twice (once in the drink title and once in the statement "Named for the breathtaking Kaiteur Falls in Guyana.")

The recipe is already correct to what is printed in the book (no nutmeg, 3/4 oz lime).

Thanks @noksagt. Since the misspelling is from the horse's mouth, I'll revert this entry to it, and just leave these comments for the satisfaction of my fellow pedants.

The nutmeg garnish and 1/2 oz lime juice was how Martin Cate shared the recipe with Bon Appetit in 2010. Unless the magazine took liberties with the recipe, it was how they used to make the drink.

https://www.bonappetit.com/restaurants-travel/article/drink-recipes-from-our-top-10-cocktail-bars-4

For whatever it is worth, yelp photos of the menu have this spelled as "Kaieteur" and omit nutmeg, but are also reasonably recent compared to the 2010 Bon Apetit iteration. I can't find pictures of the drink in the bar to see what they actually serve.