Jbird Swizzle Recipe
[Photograph: Jessica Leibowitz]
Tart, super-refreshing, and a little floral, this vividly colored drink from Jbird Cocktails in NYC looks even fancier with a shiny metal straw.
- Yield:1
Ingredients
- For jasmine-infused rum:
- 8 ounces Appleton V/X rum
- 1 heaping spoonful jasmine tea
- For blueberry syrup:
- 1 pint blueberries
- 1/4 ounce lemon juice
- 1 1/2 cups water
- About 1 1/2 cups sugar
- For vanilla simple syrup:
- 1 cup water
- 1 cup sugar
- 1 vanilla bean
- For each cocktail:
- 2 ounces jasmine-infused rum
- 1 ounce freshly squeezed lime juice
- 1/2 ounce orgeat
- 1/2 ounce blueberry syrup
- 1/2 ounce pineapple juice
- 3/4 teaspoon vanilla simple syrup
- 3/4 teaspoon St Elizabeth Allspice Dram
- Crushed ice
- Dash Peychaud's bitters
- Basil sprig
Directions
-
1.
Make the jasmine-infused rum: stir jasmine tea into rum in a nonreactive resealable jar. Let stand 90 minutes, then strain. Keep sealed.
-
2.
Make the blueberry syrup: Heat blueberries in a saucepan, smashing berries with a muddler or wooden spoon. Add lemon juice and water, bring to a simmer. Strain mixture into a measuring cup, add an equal amount of sugar (about 1 1/2 cups.) Let cool and keep refrigerated.
-
3.
Make the vanilla simple syrup: Add water and sugar to a small saucepan. Split and scrape vanilla bean into saucepan, adding pod. Heat gently to a simmer, stirring until sugar dissolves. Let cool. Strain and keep refrigerated.
-
4.
Make cocktail: Pour rum, lime juice, orgeat, blueberry syrup, pineapple juice, vanilla simple syrup, and allspice dram into a cocktail shaker and shake without ice.
-
5.
Pour into a chilled pilsner glass and fill with crushed ice. Vibrate crushed ice with a swizzle stick or cocktail spoon to dilute and chill the ingredients. Dash Peychaud's bitters on top of drink and add more crushed ice to create a cone. Garnish with basil sprig.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT