3 dashes Angostura Bitters
Fill a 16 oz hurricane glass with crushed ice. Add ingredients, then swizzle until the outside of the glass is frosty.
Garnish with a lime wheel.
Who says green beer is the only way to celebrate St. Patrick’s Day? St. Patrick’s Day is a harbinger of spring in my book, and Ireland is an island, after all, so why not make a version of that classic island cocktail, the Rum Swizzle? Popularized in Bermuda in the 1930s, it’s usually made with dark and gold Bermudan rum, pineapple juice, orange juice, falernum or grenadine, and Angostura Bitters.
In honor of the Emerald Isle, I’ve made a green juice by feeding 2 1/2 cups of kale, 2 golden delicious apples, a 1-inch x 1-inch piece of ginger and one lime through my juicer.
Next, I crush a tray of ice in my brand-spankin’ new and extremely efficient Viski Lewis Bag. The results are so much better than I used to get with a ziploc bag and a meat tenderizer.
I pile the crushed ice into a 16 ounce hurricane glass, then pour in 1.5 ounces of Clement Rhum Blanc Agricole, 1 ounce of Don Papa Rum, half an ounce of Velvet Falernum, 3 ounces of green juice and 3 dashes of Angostura Bitters. Next, I place my bar spoon in the glass, spoon side down, and spin it between the palms of my hands, moving the spoon from the bottom to the top of the glass until a layer of frost forms on the outside. Finally, I garnish it with a lime wheel, pop in a straw and take a sip. It’s boozy, sour, spicy, and not too sweet. In short, it’s delightful. I’ve never been lucky enough to visit Ireland. I’m afraid if I did, I’d never want to leave. It seems like my sort of place. There’s something uniquely charming about the Irish people. Maybe that’s why most people you see today are wearing green.
Gingered apple, kale & lime juice
2 1/2 cups of kale
2 golden delicious apples
1-inch x 1-inch piece of ginger
Feed all ingredients through a juicer. Makes approximately 1 1/2 cups.