[...] probably in Don’s Navy Grog. Here be me take on this tasty treat, with a nod of thanks to the hoity-toity rum drinker for help wit’ the brands! NAVY [...]

One of the great things about some of the simpler drinks like a Mojito or Daiquiri is that they do lend themselves to flavor experimentation. It can be really wonderful to add muddled berries to a mojito or substitute a flavored syrup into your daiquiri for the sugar, and I heartily recommend that sort of fun. I really wanted to focus on the basics though. After all, this is Rum 101.

I’ve seen this recipe before, but I haven’t yet made it. I know, I’m a terrible person that doesn’t do thorough enough research when drinking, apparently.

I’ll have to give this a try to see if it become the new house recipe.

Cheers!

Hey Matt and Dave,

I got schooled in the art of the Bermuda Rum Swizzle a few weeks back by Malcolm Gosling of Gosling’s Rum. His recipe blew mine away (which is why we’ve changed it since)

2 oz Gosling’s Black Seal
1 oz Orange Juice
1 oz Pineapple Juice
.5 oz Lime Juice
.25 oz Falernum
.25 oz Grenadine Syrup
dash of Angostura Aromatic Bitters

My recipe was similar to Matt’s, until Malcolm invoked grenadine, an unlikely fix-all.

Man, thanks very much for the helpful reply! I am still somewhat new to the rum game, so making a Bermuda Swizzle will give me a *great* excuse to grab my first bottle of dark rum. Let’s hope I don’t drop the ball on that one. I have been wanting to check out a Painkiller as well, so that will be a great initiation for the rum cream, too. Thanks again for the help; I appreciate it!

Dave

Glad you liked it!

1. Caipirinha is pronounced almost phonetically!  Think of it as KI-per-eenha where the “ki” is pronounced the same as in “kite”
2. Rum cream is a wonderful thing.  I like using a little bit of it in Painkillers (in place of the coconut cream), with coffee, or in drinks like the Chocolate Raindance
3. A Bermuda Swizzle recipe.  I know this isn’t the “According to Hoyle” recipe, but this is what I use.

2 oz. dark rum
.75 oz lime juice
.5 oz. pineapple juice
.5 oz. orange juice
.5 oz. falernum
2 dashes Angostura Bitters  

Fill a glass with crushed ice and then mix your ingredients in the glass.  Swizzle with a swizzle stick or a barspoon until the glass frosts over and the drink becomes frothy.  Garnish with pineapple.

Great list Rum Dood, and a great site to boot! I am working on becoming more knowledgeable on all things rum, and you are a great resource. Now a couple of questions, if you don’t mind…
1. How do you pronounce Caipirinha, anyway?
2. Do you have any recommended recipes that use rum cream as an ingredient? I have a bottle I am just dying to crack open…
3. Do you have a preferred Bermuda Rum Swizzle recipe? I have been trying to duplicate the drinks we had on our honeymoon, but with limited success. I guess the lack of tropics probably comes into play too, huh?

Thanks in advance for any help you can provide!

Dave

Thanks dood, for the list. I have to say, I’ve taken advantage of quite a few of these already this summer. Looking forward to the Queen’s Park Swizzle. Gives me something more to do than just Gimlets. Thanks!