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.
- 2 oz spirit
- 1/2 oz Lemon or lime juice
- 1/4 oz Sugar syrup
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.
- 50ml Angosrura 1824
- 10ml Honey mix (1:1 runny honey to water)
- 20ml Fresh squeezed lime juice
- 5 dashes Agostura aromatic bitters
- 2 drops Vanilla extract
- 10ml dark creme de cacao
swizzle in a rocks glass with crushed ice. Express orange oils over drink and garnish with an orange peel butterfly.