Kaiteur Swizzle
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.
Smuggler's Cove, p. 140
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- Simple but really good rum swizzle!
- Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup
- Peg Leg — Rum, Grapefruit bitters, Lime juice, Simple syrup, Demerara syrup, Grapefruit peel
- Trial By Fire — Tequila, Bitters, Pineapple juice, Lemon juice, Simple syrup, Salt Solution
- Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree
- The Golden Pearl — Rum, Ginger liqueur, Bitters, Lime juice, Honey syrup
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.)
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