Swizzles

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Mixology

Swizzles

Aside from being a really fun word to say, a “Swizzle” is both a noun and a verb. It is the word for a specific style of cocktail, but also the word for a certain bar tool. The word swizzle originates from the West Indies, where they swizzle everything. A stick, or branch, with 4-5 little prongs on the end is inserted into a tall glass, (or even a pitcher) and then placed in between the hands. Using a motion similar to a boy scout making fire, the swizzle stick twirls in the glass of ice and liquid, not only mixing the drink but making the outside of the glass incredibly frosty. There are different theories of where the original swizzle stick was created- - One story is that it was invented during the 18th century at a rum plantation in the West Indies. Another is that it originated in Martinique and that the stick is whittled from the twigs of the Bois Le’le’ tree.

The Swizzle style of cocktail can be many different recipes - - - but typically it is a cocktail served in a tall frosty glass, over crushed ice, with RUM in it. The “Rum Swizzle” is known as Bermuda’s national drink, and is often associated with the “Swizzle Inn” of Bailey Bay. It is the oldest pub in Bermuda and its motto is “Swizzle in, swizzle out ”. The Rum Swizzle of Bermuda is a delicious combination of black and gold rum, lemon, pineapple, orange juice, Falernum and Angostura bitters. 

I recently spent a week in Edinburgh, Scotland, at Tales of the Cocktail On Tour. Of all the cocktails I saw, made, and tasted, my most favorite were the swizzles, which was my inspiration for this article. They were the perfect combination of sweet and boozy, cold and refreshing, and always aromatic. One of the key things about making a cocktail with crushed ice is that the ingredients need to be full of flavor because the ice will immediately dilute them. Perhaps the most recognized swizzle cocktail is the “Queens Park Swizzle”. It was created in Trinidad at the Queens Park hotel in Trinidad in the 1920’s and is a direct relative of the classic Mojito. I love the funky and rich flavors of the Overproof rum in this one and highly recommend that you make one on the next warm spring or summer day. 

My most favorite swizzle I had in Scotland was made by my friends at The House of Angostura and was a marriage of bitter, sweet, tart, and coffee! I loved it and have made it twice since I have been back home:

-Article written by Cris Dehlavi, The Muse of Mixology-  

My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus USBG as well as a consultant for bars and restaurants nationally. In 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bar tenders around Ohio. My contribution to "Got Rum?" magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.