DP Swizzle

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Y’all, it’s JULY and hot and swampy as hell up in this piece. I know that Tiki doesn’t really have a season (Tiki The Snow Away, duh) but if there was ever a time for a tall, icy, Tropical Cocktail, that time is now!

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The inspiration for today’s Swizzle was this tasty bottle of brand-new-soon-to-be-released Berentzen Peach Liqueur. Berentzen were actually the first brand to send me products and I have loved them ever since cause QUALITY. All of their liqueurs are crisp, clean, bright, and come through very well in cocktails without being overly cloying.

The Peach is great! It’s Peachy with lemon and floral notes and not too intense or overwhelming. 20% ABV

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Cast of Characters:

  1. Peach Madness: Berentzen Peach + Bitter Truth Peach Bitters. Berentzen also sent me The Bitter Truth Peach Bitters and they’re really great too! Not too bitter, more like essence of peach. I decided to throw a couple of dashes in the drink to increase the “peachness”.
  2. Rum: I really wanted to make the sweet Peach flavor work with aged Rum, so I picked Denizen Merchant’s Reserve cause it’s dry, funky, grassy and just really lovely.
  3. Juices: I was debating between Lemon or Lime and asked some cocktail friends. One them replied, “Why not both?” Yeah dude, good call!
  4. Sugar & Spice: To give this Swizzle a lil pop I added, St. Elizabeth Allspice Dram, Demerara Simple Syrup for body + depth, & Angostura Bitters on top.

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I have a couple of Rhum JM swizzle sticks, but they weren’t long enough for this big Tiki mug. I opted to use my copper-plated Skull Barspoon from Cocktail Kingdom instead and it swirls really nicely. Yarrrrrrr, matey!

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Big Mint sprig for big aromatics.

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Don’t you love this mug? I like how serious he looks but then his moustache is so long and his lips so small!

DP Swizzle

  • 2 1/2 oz Denizen Merchant’s Reserve 8 Year Rum/Rhum
  • 1 oz Berentzen Peach Liqueur
  • 1 barspoon St. Elizabeth Allspice Dram
  • 1 1/2 oz Demerara Syrup 1:1
  • 1 oz Lime Juice
  • 1/2 oz Lemon Juice
  • 3 dashes Bitter Truth Peach Bitters
  • 5-6 Mint leaves
  • Crushed ice
  • Garnish: Mint sprig, Angostura Bitters, colorful swizzle stick

How to make the DP Swizzle:

  1. In the bottom of a large Tiki mug, add Mint leaves, Lime Juice, Lemon Juice, Demerara Syrup, and muddle.
  2. Add Rum, Peach Liqueur, Peach Bitters, Allspice Dram, crushed ice and *swizzle with a long Swizzle stick or long Barspoon.
  3. “Paint” the top of the ice with a few dashes of Angostura bitters, add Mint sprig and colorful swizzle stick.

*To swizzle: place the stick/barspoon between your hands and rub them back and forth rapidly so the stick/barspoon swirls the ingredients of your drink together and causes some dilution.

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Swizzlin’. I’ll be swizzlin’ all day loooooong. Tiki Cheers to y’all!

Thanks to Berentzen for the tasty Peach Liqueur and bitters!

Home Bar Boomerang: FoodieTails

A “Boomerang” is when one bar hand delivers a drink to another bar. Well, here in BlogLand, we can’t exactly send a drink from one friend to the next. Cross-posting is the Blog Boomerang! I’m extremely excited to announce that my first Home Bar Boomerang is from the greatest Home Bar Gurl in the South East, the brilliantly talented FoodieTails! I’ve also posted at her blog today, so head on over to see my recipe.

Bonus: this drink is totally part of the January Total Tiki Takeover! Use the hashtag #TikiTheSnowAway on Instagram to add your own Tiki drinks!

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Hello Home Bar Girl readers!! Welcome to a little piece of FoodieTails and the first guest blog post. I’m Morgan and I love cocktails. That’s why we’re all here, right? The #1 Home Bar Girl, Dani, has been killing the cocktail game with her inventive and complex potations. Especially with Rum. Have you seen those Brugal punches?! Amazing. For this first guest post, I thought I’d add my 2 cents in on the rum scene. One can never go wrong with a good swizzle.

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Though we’re facing a huge cold front (no snow in the Carolinas yet), I’m still finding a tall glass filled with crushed ice and garnished with mint really refreshing in these cold temperatures. Think tropical thoughts. This swizzle is somewhat of a split base. Combining Brandy and an aged Light Rum. The two balance each other well in this cocktail.
Brooklyn Swizzle:
  • 2oz. Light Rum [Such as Cruzan]
  • 1 1/2oz. Apricot Brandy
  • 3/4oz. Brandy
  • 1oz. Pineapple Juice
  • 3/4oz. Lime Juice
  • 3-6 Mint Leaves
  • 2-3 Dashes Orange Bitters
*Add all ingredients to shaker and fill about half way with ice. Because this cocktail is served over crushed ice, it will be further diluted. Shake until chilled and double strain over crushed ice into a “Hurricane” or highball glass. Garnish with a bouquet of mint.
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This has been Home Bar Boomerang. Thanks so much to FoodieTails for this excellent recipe!