Here’s the second cocktail I’ll be making at the Angostura Cocktail Challenge a week Thursday. Designed around the flavour profile of the Angostura 1824, the bitters this time take a back seat compared to the rum, with the honey, vanilla and chocolate all helping to try and pull the flavours out.
The cocktail itself is a twist on the swizzle, a sour drink originating in the Caribbean and characterised by its preparation. Built with crushed ice it is mixed using a branch from a Quararibea Turbinata tree, or swizzle stick, which is submerged in the drink and rubbed between both hands. Although I do own a collection of toby jugs, Like most people I don’t own a stick from a Quararibea Turbinata tree - so instead I used a bar spoon… Here is the basic formula for a swizzle.
I’ve named my swizzle after Malcolm Barcant, who is know for his collection and research on the some what vast butterfly collection in Trinidad and Tobago. There are 623 know butterflies on the islands and is also the symbol which graces the Angostura’s rum collection.
swizzle in a rocks glass with crushed ice. Express orange oils over drink and garnish with an orange peel butterfly.