The steamy season of summer has ended and we’re now embracing the cool, crisp months of autumn with a new spin on an old favorite. Swizzles, named after the sticks used to produce icy rum in the Caribbean, have been savored for over 200 years and finally, one brave bartender gave this traditional concoction a makeover in time for fall. Rhumbar’s leading mixologist Kristen Schaefer is serving her Vegas patrons a Samba Swizzle, a spicy drink that’s rich in molasses, coconut syrup, and ginger liqueur, adding a powerful kick to aged rum. Not only is the Samba Swizzle refreshing enough for those still craving for warm temperatures, but it also introduces social drinkers a wide range of flavors for fall. It’s light and sweet for a casual night out, yet potent enough for a scandalous weekend in Sin City. And in case you’re wondering why this recipe is called a Samba, have one sip and then hit the dance floor-you’ll soon find out why it holds the title for best ice breaker.
Samba Swizzle Recipe
Ingredients
1½ oz. Rum (We used Zaya Rum)
¾ oz. Ginger liqueur (We used Domaine de Canton Ginger Liqueur)
1 oz. Coconut syrup (We used Monin Coconut Syrup)
2 oz. Daiquiri mix (We added fresh lime juice to dark cane syrup)
2 Dashes of Orange bitters
2 Candied ginger pieces
Preparation
Combine rum, ginger liqueur, coconut syrup, daiquiri mix, and orange bitters in mixing glass. Stir thoroughly and serve over crushed ice in double rocks glass. Garnish with two candied ginger pieces.
