Tamarind Swizzle

A TIKI FAVORITE MADE FOR SUMMERTIME SIPPING!

Tiki-style drinks are having a serious moment right now, and I think it's high time we move past the connotation that tiki drinks are overly garnished, way too sweet, and hangover central. Not all tiki drinks are created equally, and I've been loving spending time learning more about the VAST range of tiki-style cocktails and how to recreate my favorites at home.

The swizzle would firmly be at the top of that list. It's layered yet still gives you those tropical feels...perfect for a happy hour at home!

Now add some tamarind into the mix, and we've taken it to a whole other level. This tangy, slightly sweet ingredient has been a favorite of mine forever and for good reason. It’s bold, balanced, and knows how to hold its own in a rum-forward drink like the swizzle.

So what exactly is a swizzle? Swizzles are built right in the glass with crushed ice and traditionally mixed using a wooden stick called a swizzle stick. Talk about crazy refreshing, full of texture, and made to be sipped slowly.

In my take on the beloved Swizzle, tamarind chutney adds layers of flavors to get us a complex balance of sweet, sour, and savory.

All in all...THIS COCKTAIL WAS MADE FOR THE SUMMER. I know you're going to absolutely love it!

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INGREDIENTS

• 2 oz Caribbean blended aged rum (i.e., El Dorado 8, Plantation Dark, or Old Monk)

• ⅔ oz falernum

• ¾ oz fresh lime juice

• ½ oz tamarind chutney (strained only if chunky and needed)

• 1 dash Angostura bitters

• Crushed ice

• Fresh mint sprig, optional but highly recommended for garnish

  
  

DIRECTIONS 

1. In a tall glass, combine the rum, lime juice, tamarind chutney, and falernum. Stir to combine.

2. Add crushed ice halfway up the glass.

3. Swizzle by twirling a bar spoon OR a swizzle stick between your palms until the glass frosts. In a pinch, even a single chopstick twirled between your palms works just fine. The goal here is to mix thoroughly while chilling and diluting the drink evenly.

4. Top with more crushed ice to create a dome-like effect.

5. Dash bitters over the top. Garnish with a fresh sprig of mint.

6. Serve with a straw. I highly recommend using a metal one for the full effect.

   
   

~ Serves 1

Notes

• What is falernum? Falernum is a Caribbean syrup or liqueur flavored with lime, ginger, almond, and clove. It adds spice and depth. If you don’t have it, try a mix of orgeat + a tiny bit of allspice or clove syrup as a backup.

• Tamarind paste vs. chutney: While you can substitute paste for chutney if that is all you have on hand, it's important to note that tamarind paste is much more concentrated and sour. If using paste, reduce the amount to about ¼ oz and/or balance with simple syrup to taste. You might also need to thin it out a bit with water to loosen it as well. Tamarind chutney offers a bit more of a savory AND sweet component than tamarind paste does.

• The rum to use: A Caribbean blended aged rum works best here, in my opinion.

• To batch: Stir everything (except the crushed ice and bitters) in a pitcher. Store in the fridge and pour over crushed ice when ready to serve.

• Making crushed ice at home: Wrap any ice cubes you have on hand in a clean kitchen towel and smash with a rolling pin or muddler. You can also pulse cubes in a blender to get the crushed ice. It really takes this cocktail up a notch, but if you don't have it, regular ice as is works too!