There are many things I love about Bermuda—the island’s powdery pink sand beaches, its ocean view golf courses, the friendly people I meet each day—but there’s one aspect that hardly gets enough attention: the Rum Swizzle. What? You’ve never heard of a Rum Swizzle? The woodsier, more savory version of a typical rum punch? Then consider this your master class in cocktailing, but first a bit of history. The Swizzle was first invented in 1932 at the similarly named Swizzle Inn in Bailey’s Bay, Bermuda. Originally a quiet country pub, it has now become Bermuda’s most beloved dive bar—a patina-ed watering hole with ramshackle furniture, graffiti-covered walls and wooden rafters plastered with business cards tacked up by drunken patrons. It’s a fun place as the popular slogan suggests: “Swizzle Inn, Swagger Out.” And while you can easily order up a Rum Swizzle at any bar in Bermuda, for the original, you’ll have to go to Bailey’s Bay. So, what’s in this mysterious cocktail? To learn how to make one all you have to do is watch the above video. It was filmed by Voyage.tv, a new travel website loaded with HD videos and Q&A forums where people like you can ask people like me questions about locations worldwide (No, really. I’m the Resident Editor of its Bermuda page. Check it out!). If you’ve got five minutes to spare it’s a great way to learn how to make Bermuda’s national cocktail. If not, then consider this your cheat sheet from a retired professional bartender: Fill a shaker with ice, pour in a three-count of Gosling’s Black Seal rum, a three-count of Gosling’s Gold rum (or Mount Gay), a two-count of Triple Sec, a one-count of Bermuda falernum (or simple syrup), add equal parts orange and pineapple juice (about 5 ounces each), the juice of a lemon and a dash of Angostora bitters. Shake until frothy and serve in small cocktail glasses, ala the Swizzle Inn. Wanna take it up a notch? Add some apricot brandy and call it a day. You can thank me later.
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