South Pointe Swizzle
Lemongrass syrup, mint, and crushed ice, swizzled until the tin frosts over.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| Bacardí Superior rum | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| fresh lime juice | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Lemongrass Syrup | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| fresh mint leaves | 5 |
| Angostura bitters | Dash |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Preparations
Lemongrass Syrup24 hoursproject
Boil a cup each of water and sugar until dissolved, then off the heat add two coarsely chopped lemongrass stalks. Leave it a full day before straining.
Method
- Add everything except the bitters to a Collins glass, add crushed ice, and use the swizzle method to mix the drink: put a swizzle stick between your hands, lower the swizzle stick into the drink, and quickly rub your palms together to rotate the stick as you move it up and down in the drink. When frost begins to form on the outside of the glass, the drink is ready.
- Add crushed ice to fill and top with the bitters.
- Garnish with fresh mint and syrup.
Mixology by Whiphttps://mixologybywhip.com/recipes/south-pointe-swizzle
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