Rum Cocktail Recipe From The Beagle
This East Village bar is back and more cocktail-focused than ever after a short summer closing and refresh. The bar's take on a crushed-ice swizzle was conceived with the idea that no single spirit pairs better with itself than rum. Nicaraguan Flor de Caña makes fast friends with Jamaican Wray & Nephew rum, and kicky Falernum stands in for simple syrup. For more 2012 Best Cocktail recipes, click here.
Recipe adapted from The Beagle, New York City, NY
The Beagle
The Beagle from The Beagle, NYC
Prep Time
0
minutes
Cook Time
0
minutes
Servings
1
drink
Total time: 0 minutes
Ingredients
- ¾ ounce fresh lime juice
- ¾ ounce Falernum*
- 1½ ounce Flor de Caña 4-Year extra dry white rum
- ½ ounce Wray & Nephew white overproof rum
- Crushed ice
- Angostura bitters
- Grated nutmeg and a mint sprig for garnish
- *Falernum is a tincture of rum, ginger, spices, almond, lime and lemon juice. Recipes can be found in books, and it can be bought at high-end stores. (John D. Taylor's)
Directions
- In a tall Collins glass, add the lime juice, Falernum and Flor de Caña and Wray & Nephew rums. Fill the glass three-quarters full with the crushed ice. Using a tall metal spoon, twirl the spoon between your palms in the glass until the sides of the glass frost over (the motion is like rubbing your hands together over a fire). Fill to top with more crushed ice. Top with several dashes of the Angostura bitters. Garnish with the grated nutmeg and mint sprig.