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Spindletop Swizzle

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A rum drink built on three rums (demerara, Jamaican and Cruzan Blackstrap), with tart lime, Velvet Falernum and blackberry shrub, finished with mint. Created by Rafa García Febles in 2013.

Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Refreshing
Sour
Spicy
Sweet
Tropical

Ingredients

Servings:
1
Your bar: 0/7
Blackberry Shrub
23 ml
Cruzan Blackstrap
30 ml
Jamaican Rum
30 ml
Mint
1 spg
as garnish
Lime Juice
15 ml
Velvet Falernum
15 ml
Aperol Falernum, see note
Demerara Rum
15 ml
as garnish, see instructions
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Combine all ingredients except for the Demerara rum and mint leaves with ice, then shake briefly.
  2. Transfer to a Collins glass filled with crushed ice and swizzle well.
  3. Add extra ice on top along with a sprig of fresh mint.
  4. Ignite Lemon Hart 151 and pour it over the mint to create an oil gusher effect before it goes out.
  5. Provide a straw for sipping.

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