Rum Swizzle 1.000

Evy Mages for The Washington Post

Spirits Jun 16, 2010

There are many variations of this drink, created in the West Indies in the 19th century. The trick with swizzles is learning how to roll the swizzle stick or bar spoon between your hands to make the glass frost.

A darker rum such as Gosling's Black Seal or a richer, darker aged rum such as Pampero Anniversario is best. But any aged rum can work here. For falernum, a spice-and-lime infused rum, Jason Wilson recommends John D. Taylor's Velvet Falernum, available at MacArthur Beverages in Northwest Washington (202-338-1433), although you can also make it yourself (see related recipe).

Servings: 1
  • 2 ounces dark rum
  • Freshly squeezed juice of 1 lime (about 3/4 ounce)
  • 3/4 ounce falernum, preferably John D. Taylor's Velvet Falernum (see headnote)
  • Crushed ice
  • 4 dashes Angostura bitters
  • 1 sprig mint, for garnish
  • Confectioners' sugar, for garnish

Related Recipes


Combine the rum, lime juice and falernum in a highball or Tom Collins glass, then add a handful of crushed ice; swizzle to blend. Drop the spent lime into the drink.

Add crushed ice to fill to the brim. Insert the swizzle stick or a long bar spoon, holding it between your palms, and swizzle by sliding your hands back and forth until the glass is frosted.

Add more crushed ice; it should be mounded slightly. Top with the bitters.

Garnish with a mint sprig and a light dusting of confectioners' sugar.

Rate it

Recipe Source

From Spirits columnist Jason Wilson.

Tested by Michael Taylor and Jason Wilson.

Email questions to the Food Section.

Email questions to the Food Section at