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Euro Swizzle


Serving: 1

  • 1 1/2 ounces Amontillado Sherry (preferably Lustau Los Arcos)
  • 1/2 ounce Aged Rum (preferably English Harbour 5 year)
  • 1/4 ounce Scotch, Islay (preferably Laphroaig 10-Year-Old Single Malt)
  • 3/4 ounce Lime Juice
  • 1/2 ounce Grapefruit Juice
  • 3/4 ounce  Cinnamon Syrup (see Editor’s Note)

Garnish: Smoking Cinnamon Stick and a Lime Wheel

  1. Add all ingredients to a pilsner or Collins glass.
  2. Add crushed ice and swizzle using a swizzle stick or bar spoon.
  3. Add more crushed ice, and garnish with a smoking cinnamon stick (carefully light using a match or lighter) speared through with a lime wheel.
  4. Be sure to extinguish cinnamon stick before attempting to take a sip of your swizzle.

To make cinnamon syrup, combine 1 cup sugar with 1 cup water in a saucepan over low heat with a 2-inch piece of cinnamon bark for 5 minutes. Let stand overnight and then strain. Store in an airtight container in the refrigerator until ready to use.


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