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The traditional version of this Trinidad swizzle is made with the dark, smoky caramel tones of Demerara rum; the 80-proof bottling from Lemon Hart is recommended, and the Demerara rums from El Dorado are also wonderful.
3 oz. 80-proof Demerara rum
1/2 oz. rich simple syrup
1/2 oz. fresh lime juice
2 dashes Angostura bitters
8 to 10 mint leaves
Tools: lele twig or barspoon, muddler
Glass: chimney or highball
Garnish: mint sprig, squeezed-out lime shell
Place mint leaves in glass and gently bruise; use muddler to guide mint leaves up the sides of the glass, coating it with the fragrant oils. Add remaining ingredients and fill with crushed ice. Use barspoon to swizzle—gently twirl the spoon between the palms of your hands—until frost forms on the outside of the glass. Top with additional ice if needed. Garnish; serve with a straw.
To make rich simple syrup, combine 1 cup Demerara sugar with 1/2 cup water in a saucepan over medium heat. Stir until sugar is completely dissolved and syrup just comes to a boil. Cool and store in refrigerator.
For more recipes showcasing different types of ice, read Rocking Out in the Sept/Oct 2008 issue.