Rum swizzle

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A cocktail originating from Bermuda



A traditional Rum Swizzle served in a glass

The Rum Swizzle is a cocktail that is often referred to as "Bermuda's national drink." It is a rum-based mixed drink that is known for its refreshing taste and vibrant color. The cocktail is traditionally made with a combination of rum, fruit juice, and bitters, and is typically served over ice in a tall glass.

History

The origins of the Rum Swizzle can be traced back to the island of Bermuda, where it has been enjoyed for centuries. The drink is believed to have been created in the 18th century, although the exact date and inventor are unknown. The name "swizzle" comes from the swizzle stick, a tool used to mix the drink by spinning it between the palms of the hands.

Ingredients

A traditional Rum Swizzle is made with the following ingredients:

The combination of these ingredients gives the Rum Swizzle its distinctive sweet and tangy flavor, as well as its appealing pinkish hue.

Preparation

To prepare a Rum Swizzle, the ingredients are combined in a pitcher or shaker with ice. The mixture is then "swizzled" using a swizzle stick or a long spoon until it is well chilled and frothy. The drink is then poured into a glass filled with ice and garnished with a slice of pineapple or a cherry.

Variations

While the traditional Rum Swizzle recipe is widely popular, there are many variations of the drink that incorporate different types of rum and fruit juices. Some recipes call for the addition of falernum, a sweet syrup flavored with lime, almond, and ginger, which adds a unique twist to the cocktail.

Cultural Significance

The Rum Swizzle holds a special place in Bermudian culture and is often served at social gatherings and celebrations. It is a staple at local bars and restaurants, and many establishments have their own signature versions of the drink. The Swizzle Inn, a famous pub in Bermuda, claims to be the birthplace of the Rum Swizzle and is a popular destination for tourists seeking to try the authentic cocktail.

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Contributors: Prab R. Tumpati, MD