St Germain Swizzle

St Germain Swizzle
We’ve been enjoying the unseasonably warm weather here in Los Angeles this week and that has put us in the mood for some more refreshing cocktails. Swizzles are always a great choice when you want a drink to cool you down since they are served ice cold – but you can crank up the heater in your house if you don’t want to wait for warmer weather and enjoy this St Germain Swizzle outdoors. It’s delicious no matter where you drink it.

This cocktail almost couldn’t be any easier to make. It is built with generous pours of El Dorado 3 Year Demerara Rum, St Germain liqueur, lime juice and simple syrup, swizzled in a tall glass filled with crushed ice. The drink also has a slight under-current of cloves and allspice to it, thanks to the use of our spiced syrup, rather than plain simple syrup. You can really taste the sweet elderflower and the bright, fresh lime in each sip, with the rum giving the cocktail plenty of body. If you happen to have Jamaican bitters in your bar, you can easily kick up the spice by adding a dash or two without increasing the sweetness. And if you like your swizzles sweeter, feel free to increase the simple syrup a bit.

If you don’t have a swizzle stick, you can simply stir your drink vigorously with a fork and top it with additional crushed ice as needed to fill the glass. It might not look as elegant, but it will get the job done nicely, blending and chilling your drink to the perfect temperature.

St Germain Swizzle

St Germain Swizzle
2 oz El Dorado 3 year Aged White Rum
1 oz St Germain liqueur
1 oz lime juice
1/2 oz spiced simple syrup

Fill a highball glass with crushed ice and add in all ingredients. Swizzle with a swizzle stick (by rubbing the stick between the palms of your hands as you move the swizzle up and down) until all the ingredients are well combined and a layer of frost has formed on the outside of the glass, about 1 minute.
Garnish with a lime wheel.

Serves 1.

There are 2 comments for this article
  1. Julia at 5:12 pm

    This looks delicious, and I’m loving the blog. One question: why isn’t the whole blog post available in rss feeds? It makes it substantially harder to read.

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