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Bon Appétit

Kona Swizzle

By Brian Miller

3.1

(2)

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Kona SwizzleZach Desart

Sure, you can mix it with cola, but we prefer our spiced rum in a proper cocktail like the Kona Swizzle, a floral riff on the classic Queen's Park Swizzle, Created by New York city bartender Brian Miller.

Recipe information

  • Yield

    Makes 1 serving

Ingredients

1/4 cup spiced rum
4 1/2 teaspoons orgeat syrup
2 tablespoons fresh lime juice
1 teaspoon simple syrup
4 mint sprigs
2 dashes Peychaud's bitters
1 dash Angostura bitters

Preparation

  1. Gently muddle (or mix with a swizzle stick) 1/4 cup spiced rum (or try Chairman's Reserve Spiced Rum), 4 1/2 teaspoons orgeat syrup (such as Brooklyn Orgeat Works or Monin), 2 tablespoons fresh lime juice, 1 teaspoon simple syrup, and 2 mint sprigs in a cocktail shaker. Cover and shake well. Pour into a Pilsner or Collins glass. Fill glass halfway with crushed ice, pushing mint toward bottom of the glass. Stir with a swizzle stick. Top with more crushed ice, mounding over rim of the glass. Top with 2 dashes Peychaud's bitters and 1 dash Angostura bitters. Garnish with 2 mint sprigs.

TagsCocktailAlcoholBeveragesRumLimeCitrusFruitMintHerbs & SpicesQuickEasyBon Appétit
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