The “Swizzle” is a whole class of cocktails named after the stick of the same name. The original swizzle sticks were created in the 18th century at a rum plantation in the West Indies using the branch of the Quararibea Turbinata (also known as the “swizzle stick tree”). This recipe is a fine example of the genre. Found on the KaiserPenguin.com website (is there a better drink blog name than that?), the recipe is amped up by the inclusion of jet fuel J. Wray & Nephew overproof rum.
Also known as the “Papa Doble,” the mythology suggests that Ernest Hemingway asked for this spec at Havana’s El Floridita bar. He was said to have consumed sixteen of these at one sitting. The man was a monster!
For the Freydis, I used a liberated bottle of 1960s-era Scandinavian aquavit from my in-laws house. It adds a decidedly sharp caraway/rye undertone to the flavor party.
This is a riff on the French Martini using French berry liqueur alongside the unaged funk of Jamaican overproof rum and grassy notes from French-style rhum agricole. It’s a flavor bomb.
