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
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The Beagle from The Beagle, NYC
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Cook Time
Total time: 0 minutes
  • 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)
  1. 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.
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