The exotic Twenty Seventy Swizzle at Smuggler’s Cove in San Francisco is
made with fresh lime juice and two house made syrups (Photo: Dylan + Jeni).
Makes 1 cocktail
SC Demerara Syrup
Makes 4 cups
2 cups water
1 cup demerara sugar
3 cups granulated sugar
Bring the water to a boil in a saucepan over high heat. Add the demerara sugar and stir vigorously with a whisk (or use an immersion blender) until the sugar is dissolved, about 1 minute (the water should become clear such that you can see the bottom of the pot).
Add the granulated sugar and stir vigorously until dissolved, about 1 minute. Immediately remove from the heat and let cool. Store in a lidded bottle or other sealed container in the refrigerator. The syrup will keep, refrigerated, for several weeks.
SC Honey Syrup
Makes 3 cups
1 1⁄2 cups honey
1 1⁄2 cups water
Heat the honey in a saucepan over medium heat until runny and not viscous — nearly to a boil but not quite.
Add the water to the hot honey and whisk together. Immediately remove from the heat. Let cool.
Store in a lidded bottle or other sealable container in the refrigerator. The syrup will keep, refrigerated, for several weeks.
1⁄2 ounce fresh lime juice
1⁄2 ounce SC Demerara Syrup
1⁄2 ounce SC Honey Syrup
1⁄4 ounce St. Elizabeth Allspice Dram
1 ounce column still aged rum (Angostura 1919 or Don Q Añejo)
1 ounce black blended overproof rum (Hamilton Guyana 151)
1 dash Herbsaint
1 dash Angostura bitters
Pinch of freshly grated nutmeg
Swizzle napkin wrap, mint sprig, and swizzle stick
Add all the ingredients to a Collins or highball glass, then add crushed iced until the glass is three-quarters full.
Use a bar spoon to swizzle. Top up with additional crushed ice as needed to fill the glass and garnish with swizzle napkin wrap, mint sprig and swizzle stick.
Reprinted with permission from “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki” by Martin Cate with Rebecca Cate (Ten Speed Press, 2016)
Source:: East Bay – Lifestyle