Jbird Swizzle Recipe

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


  • 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


  1. 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. 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. 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. 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. 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.