Navy Grog – Donn Beach’s Classic Iconic Tiki Cocktail

Navy Grog Donn Beach
Navy Grog Donn Beach

Donn Beach Navy Grog Recipe Vs Victor Bergeron’s Recipe.

Donn Beach and Victor Bergeron’s Navy Grog recipes are similar and practically the same drink. The only difference between the two recipes is that Donn Beach uses honey instead of allspice dram and has an ounce of soda water added. The Biggest difference is the ice. Donn Beach’s recipe calls for a shaved ice cone around the straw. Victor Bergeron’s recipe call for shaking the cocktail with shaved or crushed ice and then pouring the entire contents of the shaker, ice and all, into the glass.

Shaken With Shaved Ice Vs Ice Cone.

While both cocktails are shaken with ice, the Trader Vic version does a dirty pour and includes the ice, while the Donn Beach version strains out the shaken ice and uses an ice cone in the glass. Keep in mind the ice cone is only used in Donn Beach’s navy grog cocktail. No other cocktail uses it, so I wouldn’t spend any money on a dedicated ice cone maker. The navy grog wasn’t the only tiki cocktail to use ice uniquely. Fun decorative ice was regularly used in the classic tiki scene—ice cones, ice caves, dirty pours, ice frill, etc. I think the trader Vic dirty pour is more practical and makes more sense, but the ice cone does have a following.

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Navy Grog – Donn Beach Recipe

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Course: DrinksCuisine: American
Servings

1

servings
Calories

296

kcal
ABV

21%

Total time

3

minutes

Make A Classic Navy Grog Cocktail

Ingredients

  • 3/4 oz Lime Juice

  • 3/4 oz Grapefruit Juice

  • 3/4 oz Honey Syrup

  • 1 oz White Rum

  • 1 oz Black Rum

  • 1 oz Aged Rum

  • 1 oz Soda Water

Directions

  • Combine all ingredients into a shaker with ice.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into a lowball glass with a decorative ice cone and straw.

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Mr. Bali Hai | Make The Classic San Diego Tiki Cocktail

Mr Bali Hai
Mr Bali Hai

The History Of The Mr. Bali Hai Cocktail.

If you go to the Bali Hai restaurant today and order a Mr. Bali Hai, you will not get this drink. The recipe has been changed over time, and this recipe is from the 2002 book “Intoxica” by Jeff Beachbum Berry. Tiki cocktails are not like old classic cocktails that every bar makes; many tiki recipes tend to be unique to each bar and get changed over time to adjust to the evolving trends and differentiate from competitors. The current Mr. Bali Hai is made with blackberry liqueur, whereas this one is made with coffee liqueur. Jeff Beachbum Berry cites this as the version he got during the 1980s when he first visited the restaurant, but he dates this recipe back to the 1970s. Mr. Bali Hai also comes with a super cool mug that can only be bought at that bar. The face looks like the giant wooden head hunter statue outside the entrance.

History Of The Bali Hai Restaurant.

The Bali Hai is a Tahitian-themed restaurant on Shelter Island in San Diego, CA. The Bali Hai on Shelter Island started as one of a tiki-themed bar chain locations called Christian’s Hut. Christian’s Hut opened in 1935 and was originally the makeshift bar under Clark Gable’s room. While filming the 1935 film “Mutiny on the Bounty,” Clark Gable played the character Fletcher Christian and the building (Bedroom above makeshift party bar below) became known as Christian’s Hut. After filming ended, the crew had the foresight to keep the building, move it to Newport Beach, and open a Tahitian-themed restaurant. I’m not sure how much of this was inspired by Don The Beachcomber, which opened in 1934 in Los Angeles, but part of the movie does take place in Tahiti, so that the Polynesian theme may have come from there. It could have been a bit of both. The restaurant and bar did well and eventually opened several other locations. One of those other locations was on Shelter Island in San Diego.

By the early 1950s, Christian Hut on Shelter Island started to fall on hard times. A new owner named Tom Ham stepped in, renamed the restaurant the Bali Hai, which in Indonesian means “Your own special island,” and was able to turn the restaurant around. The bar and restaurant are still open and worth visiting if you want to see one of the original and few surviving Polynesian-themed restaurants.

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Mr. Bali Hai

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Course: DrinksCuisine: American
Servings

1

servings
Calories

312

kcal
ABV

18%

Total time

3

minutes

Make The Classic Mr. Bali Hai

Ingredients

  • 1 oz Lemon Juice

  • 1.5 oz Pineapple Juice

  • 1/2 oz Simple Syrup

  • 2/3 oz Coffee Liqueur

  • 1 oz White Rum

  • 1.5 oz Black Rum

Directions

  • Combine all ingredients into a shaker, and add a scoop of shaved ice. If you do not have shaved ice then crushed ice will do.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all

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Q.B. Cooler – Make The Classic 1934 Donn Beach Recipe

Q.B. Cooler
Q.B. Cooler

What Does Q.B Mean?

If you are a former Air Force, you probably already know the answer to this, but the Q.B. in the Q.B. Cooler stands for Quiet Birdmen. Donn Beach served in the United States Army Air Forces (USAAF) from 1942 to 1945. The Quite Birdmen is an invite-only club of former military aviators formed at the end of WWI in France. Originally a drinking club named The American Flying Club, they eventually earned the name Quite Birdmen as a joke since they were often loud and drunk. As a former Lieutenant Colonel of the Army Air Forces, it seems fitting to name a drink after the Air Forces drinking club. (Originally, aerial warfare was a part of the Army as the Army Air Corps till 1941, then Army Air Forces in 1942, It wouldn’t become a separate branch till 1947 when the US Air Force was formed)

Did The Q.B Cooler Inspire the Mai Tai?

There is a typical story that Donn Beach’s Q.B. Cooler inspired Victor Bergeron (Trader Vic) and made the Mai Tai in an attempt to imitate it. But I don’t buy that. 1). The Mai Tai and Q.B. Cooler are almost entirely different drinks. It doesn’t help that there are countless recipes for the two, but the more or less agreed-upon canon recipes are very different from each other. If Victor Bergeron was trying to copy the Q.B. Cooler, he completely missed the mark. 2). Victor Bergeron did not hide when Donn Beach inspired him. He was public about how Don the Beachcomber inspired him to open a tiki bar. Also, he cited the cocktails he did try and mimic from Donn as cocktails inspired by and originally from Don the Beachcomber. Why would he suddenly act differently with this one drink? 3). I gather this story was started by a bartender of Donn’s and not Donn himself. Donn did not hide his frustration with others trying to copy his work, and he did not sue Victor Bergeron for copying his Q.B Cooler. Victor sued him. This leads to my final point. 4). Victor Bergeron and Donn Beach went to court to argue who’s Mai Tai was the original. Victor sold a pre-made “Original” Mai Tai mixer, and in the 1970s, Donn Beach began selling a pre-made “Original” Mai Tai mixer. The two went to court to argue who invented the original. Victor Bergeron won, and Donn removed “Original” from the label. I believe if Victor Bergeron tried to copy the Q.B. Cooler, he would have just made a drink called the Q.B Cooler and credited Donn Beach with having invented it.

Don the Beachcomber’s Forgotten Recipes.

Immediately after the 21st amendment had repealed prohibition, Donn Beach opened Don the Beachcomber in Hollywood, California. Donn single-handedly created the first Tiki bar and, with it, tiki culture. But like most innovators, Donn was worried about others copying his Hollywood-style Polynesian-themed bar and profiting off his ideas. Donn would show up a few hours before the bar opened, mix large batches of his spice mixes and mixers, and give them nondescriptive labels like Donn’s spice mix #1, #2, #3, or Donn’s Zombie Mix, Grog Mix, Gardenia mix. This was all done to hide the recipes. Donn never told the other bartenders or published a recipe, and while he did open other bars, his recipes never got out. Thus Donn’s original recipes died with him in 1989. So keep that in mind anytime you see a Don the Beachcomber cocktail; it is never an original recipe, just the best guess. And some guesses are better than others. Tiki was a lawless free for all for a little over a decade with no continuity between drinks of the same name. There is still a lot of that today. How many Mai Tai recipes have you seen even though we know the original canon recipe for it?

In the late 90s, a Tiki cocktail enthusiast named Jeff Berry came along with the intent of preserving the old recipes and Tiki culture and helping revitalize the public interest in it. Jeff interviewed old bartenders of Donn the Beachcombers and set out to recreate Donn’s secret recipes to the best of their knowledge. Gathering whatever information he could and testing recipes against people who remembered what the old drinks tasted like, he is credited with having saved recipes that would otherwise be lost to time. Remember that these are not Donn’s original recipe but Jeff’s best attempts at recreating them and that Jeff Beachbum Berry is probably the closest one to get it right.

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Q.B. Cooler

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Course: DrinksCuisine: American
Servings

1

servings
Calories

256

kcal
ABV

27%

Total time

3

minutes

Learn how to make an Q.B. Cooler

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 oz Orange Juice

  • 2 dashes Angostura Bitters

  • 2 dashes Absinthe

  • 1/2 oz Passion Fruit Syrup

  • 2 oz Black Rum

  • 1 oz White Rum

Directions

  • Combine all ingredients into a shaker, and add a scoop of shaved ice. If you do not have shaved ice then crushed ice will do.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
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Bahama Mama – Delicious Classic Caribbean Cocktail

Bahama Mama
Bahama Mama

The History Of The Bahama Mama.

The Bahama Mama is not just a cocktail that gets you thrown out of an Applebees for disorderly conduct. It’s a unique and tasty Caribbean cocktail. The only person who claims to have invented the Bahama Mama was Caribbean bartender Oswald Greenslade in his 2012 Cocktail book “One More Cocktail: A Guide to Making Bahamian Cocktails” Oswald Greenslade’s website says he didn’t start his bartending career until 1961. Still, the Bahama Mama was already a known drink by the 1950s. So chances are he didn’t invent it, but this may still be the closest we have to an early 1950s Caribbean recipe.

Bahama Mama Variations.

There are as many Bahama Mama variations as there are Bahama Mamas. Some look like tequila sunrises; some are grapefruit-based, orange-based, passion fruit, etc. They come in all colors. There is nothing to say this is the definitive recipe, but Oswald Greenslade is the only one I can find who claims to have the authentic recipe/ inventing it. There is probably no singular original recipe, and there may never have been.

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Bahama Mama

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Course: DrinksCuisine: Caribbean
Servings

1

servings
Calories

278

kcal
ABV

12%

Total time

3

minutes

Learn how to make a Bahama Mama.

Ingredients

  • 1 oz Lemon Juice

  • 4 oz Pineapple Juice

  • 1/3 oz Coffee Liqueur

  • 1/2 oz Coconut Liqueur

  • 1/2 oz 151

  • 1 oz Black Rum

Directions

  • Combine all ingredients in the shaker and add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass filled with ice.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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Zombie – Don The Beachcomber’s Classic Tiki Recipe

Zombie
Zombie

The History Of The Zombie Cocktail.

On the menu, it seems from day one, or at least very soon after, the Zombie is one of Donn Beach’s most famous tiki cocktails. The Zombie was so strong that it would put someone into a blackout drunk automaton state. The Zombie proved to be so renowned it was probably one of Donn’s most copied cocktails. Even though Donn tried to keep the recipe a secret, even from his bartenders, Zombies started popping up at other tiki bars all over the USA. The Aku Aku at the Sahara Casino in Las Vegas, La Mariana Sailing Club in Honolulu, The Tonga Room in San Francisco, and Even Trader Vic’s had a Zombie on the menu (but he did credit Donn for inventing it). The Zombie gained the slogan of being often imitated but never duplicated. As with all Donn Beach cocktails, there is no definitive recipe because he never published them and kept them secret from everyone, even the staff. You couldn’t do anything like that today with allergies and such. You don’t want to be known as the bar that withheld information that ended up killing somebody. Donn is also believed to have changed the Zombie recipe several times to improve it and stay ahead of the competition.

I also find it very cool that he went with this name as Night of the Living Dead didn’t debut till 1968, starting the American zombie craze. Zombies are also traditionally Haitian folklore and not Polynesian. This shows that Tiki was a mish-mash of exotic island Hollywood imagery and not something born of actually Polynesian tradition.

From just looking at the Don the Beachcomber menus, nothing is exciting. It just has the zombie listed as a cocktail with a little voodoo man next to it on some versions. If you wish to google it yourself and check it out, the primary menu years you can find online are 1934, 1941, and 1954, and there is a separate 1960s drink menu.

What Does The Zombie Cocktail Taste Like?

This drink will knock you on your ass. It goes down like a tropical Long Island Ice Tea, and I won’t lie, I had just one of these (the one in the picture), and I had a hard time walking straight. In 1934 Don the Beachcomber sold these for $2.00 and had a limit of 2, and even that seems a bit generous. This cocktail is perfect and very successful at having just enough juice and sweetener not to make the volume of booze overwhelming. Don’t get me wrong, it’s still very alcohol forward, and you feel it, but it toes the line that even a non-old fashion drinker would like it—something the Long Island does not do.

Zombie Cocktail Variations.

There are as many zombie variations as there are bartenders, and that’s fine, considering there is no definitive known recipe. The recipe I have provided here is the Jeff “Beachbum” Berry recipe, as it is regarded as the most accurate and probably the closest to one of Donn Beach’s Zombies. Again, Donn was thought to have changed the recipe several times, so this may be an amalgamation of several versions.

The Most Important Ingredient.

The essential ingredient in the Zombie is the 151. Surprising right? It’s only a half-ounce float on top, but the 151 you use will make or break this cocktail. I personally like Lemon Hart’s 151. It’s the original and surprisingly flavorful for being such a high proof. Donn Beach was said to hunt for this particular brand because it was just that good, and I agree with that. Other lighter 151s add booze (Granted, this cocktail doesn’t need more), but the Lemon Hart ads booze and flavor. If you do not find this particular brand, I would try using a navy strength (57% ABV) rum that is a bit darker in color instead. For an excellent article on 151 and its history, check out this link to The Lone Canner. The Lone Canner also has a great article on the proof system, its history, and technical details here.

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Zombie Cocktail

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

414

kcal
ABV

27%

Total time

3

minutes

Learn how to make a Zombie.

Ingredients

  • 1 oz Lime Juice

  • 2/3 oz Pineapple Juice

  • 2/3 oz Papaya Juice

  • 1/2 oz Simple Syrup

  • 1/2 oz Apple Brandy

  • 1 oz Black Rum

  • 2 oz Gold Rum

  • 1 oz White Rum

  • 1/2 oz 151

Directions

  • Combine all ingredients into a shaker except the 151.
  • Add a scoop of shaved ice. If you do not have shaved ice then crushed ice will do.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all.
  • Top Cocktail off with a float of 151.
  • Garnish with maraschino cherries, pineapple, and mint.

Recipe Video

Notes


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If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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  • Historically accurate and balanced recipes.


Navy Grog – Victor Bergeron’s Classic Tiki Cocktail

Navy Grog | Victor Bergeron Recipe
Navy Grog | Victor Bergeron Recipe

Victor Bergeron’s Navy Grog Recipe Vs Donn Beach’s Recipe.

Donn Beach and Victor Bergeron’s Navy Grog recipes are similar and practically the same drink. The only difference between the two recipes is that Donn Beach uses honey instead of allspice dram and has an ounce of soda water added. The Biggest difference is the ice. Donn Beach’s recipe calls for a shaved ice cone around the straw. Victor Bergeron’s recipe call for shaking the cocktail with shaved or crushed ice and then pouring the entire contents of the shaker, ice and all, into the glass.

If you pick up Trader Vic’s cocktail book, the recipe will call for 3 ounces of Vic’s Navy Grog Mix. This was to sell his Trader Vic branded mixers that no longer exist. Still, fortunately for us, Victor Bergeron never really kept his Navy Grog mix recipe a secret. Vic’s Navy Grog was equal parts lime juice, grapefruit juice, and Allspice Dram. Knowing that and the rest of the recipe printed in the book, we can perfectly recreate the Trader Vic’s Navy Grog cocktail.

The Most Important Ingredient.

The allspice dram sets the Victor Bergeron version apart from the Donn Beach recipe, and I feel this is the better version. While the honey in Donn’s adds more sweetness, the allspice liqueur adds nice cinnamon and clove spice. So try the two. They are nearly identical and see which one you prefer.

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Navy Grog – Victor Bergeron’s Recipe

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Course: DrinksCuisine: American
Servings

1

servings
Calories

339

kcal
ABV

25%

Total time

3

minutes

Learn how to make the Navy Grog.

Ingredients

  • 1 oz Lime Juice

  • 1 oz Grapefruit Juice

  • 1 oz Allspice Dram

  • 1 oz White Rum

  • 1 oz Black Rum

  • 1 oz Anejo Rum

Directions

  • Combine all ingredients into a shaker.
  • Add a scoop of shaved ice. If you do not have shaved ice then crushed ice will do.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Planter’s Punch #4 – Planter’s Inn Tasty 1984 Recipe

Planter's Punch Cocktail
Planter’s Punch Cocktail

The History Of The Planter’s Punch.

The truth is, no one alive knows the origins of this cocktail, and every best guess of its origin is just the best guess. The issue I have struggled with (and I’m sure many other drink writers have, too) is hoping to find that one true origin story. There are two common origins to the Planter’s Punch that get tossed around:

  1. Mid 1800s Jamaica.
  2. The Old Planter’s Hotel in Charleston, SC.

Had I been asked ten years ago, I would have pushed the hotel idea; then, I pivoted to the Jamaica one. Now I kinda say to hell with it; there seems to be a planter’s punch for every island in the Caribbean, with neither more “authentic” than the other. But the different significant versions are worth exploring. After much reading, I have concluded that every place that had a plantation probably had a version of the planter’s punch.

Planter’s Hotel 1984 Planter’s Punch Recipe.

The original Planter’s Hotel opened in 1809 and was mostly destroyed during the civil war. It did reopen but not as the elite southern hotel it once was. It eventually closed around the turn of the 20th century. The present-day Planter’s Hotel opened in 1984. Not to say the original hotel didn’t have a version of the planter’s punch, but there is no way they invented what we currently consider a planter’s punch. The issue here is that grenadine (A common ingredient in most planter’s punch recipes) didn’t begin to be used in cocktails until the turn of the 20th century. The earliest printed recipe with grenadine was in George Kappeler’s “Modern American Drinks,” published in 1895. Also, there is no known evidence of the original hotel having a house punch recipe. So this recipe is the present-day Planter’s Inn recipe from the 80s, But not to knock them too much, they have one of my favorite versions of this drink.

  • 1 oz (30 mLs) Orange Juice
  • 1 oz (30 mLs) Pineapple Juice
  • 1 Barspoon (5 mLs) Grenadine
  • 1 1/2 oz (45 mLs) Black Rum

Why Are There So Many Planter’s Punch Recipes?

I include all these because they are all delicious, and one is not more authentic than the others. The oldest known recipe may be the Fun magazine recipe, but there is no certainty that it is even the original. There are more versions of this cocktail than I have included here, and they are all different and good. So don’t let anyone tell you your recipe is wrong because there is no right way to make the drink.

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Planter’s Punch – Planters Inn 1984 Recipe

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Course: DrinksCuisine: American
Servings

1

servings
Calories

147

kcal
ABV

16%

Total time

3

minutes

Learn how to make the a Planter’s Punch.

Ingredients

  • 1 oz Orange Juice

  • 1 oz Pineapple Juice

  • 1 tsp Grenadine

  • 1.5 oz Black Rum

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Shake the ingredients till the shaker is ice cold and frosted.
  • Pour into glass filled with crused ice.

Notes


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Golden Glow – Make A Refreshing Whiskey & Rum Cocktail

Golden Glow Cocktail
Golden Glow Cocktail

How can you go wrong with this drink? It has everything good in it. It kind of toes the line between being an Old Fashion style cocktail and a Tiki drink.

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Golden Glow

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

177

kcal
ABV

25%

Total time

3

minutes

Learn how to make a classic Golden Glow.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Orange Juice

  • 1 tsp Grenadine

  • 1/2 oz Black Rum

  • 1.5 oz Irish Whiskey

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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Rum Swizzle – A Fantastic Classic Caribbean Cocktail

Rum Swizzle
Rum Swizzle

The History Of The Rum Swizzle

Swizzles originated in the West Indies to mix drinks and function in a similar way to a wire whisk. A Swizzle stick is a branch from a swizzle bush whose larger branches have 4 or 5 smaller branches forking off the end. These larger branches are cut off, and smaller branches are trimmed to form a kind of propeller on the end. The propeller end is placed in the drink, and the stick is rapidly twirled between the palms to mix any drink. Trader Vic’s 1948 and 1972 Bartenders Guide states that every drink in the west indies is swizzled, even chocolate milk. Most swizzle cocktails are rum-based since Rum is the most prominent spirit in the Caribbean. It also means that there is no single canon rum swizzle recipe. There are as many rum swizzle recipes as bartenders in the West Indies.

You don’t have to have a swizzle stick to make a rum swizzle. A shaker will work just fine (better, actually). If you really want to recreate the swizzle experience but don’t want to spend $20 on a metal or wooden swizzle stick, then a mini wire whisk works too, and that only costs $3. Definitely the most niche, rarely used, and easily substituted with other mixing devices.

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Rum Swizzle

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Course: DrinksCuisine: Caribbean
Servings

1

servings
Calories

225

kcal
ABV

14%

Total time

3

minutes

Learn how to make a Rum Swizzle.

Ingredients

  • 1/2 oz Lime Juice

  • 1 tsp Simple Syrup

  • 2 dashes Angostura Bitters

  • 2 oz White Rum

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Swizzle the cocktail for 20 – 30 seconds to properly mix, chill and dilute the drink. If you do not have a swizzle stick then simply shake the drink.

Notes


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If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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Dark N’ Stormy – Amazing Gosling Cocktail From Bermuda

Dark N' Stormy
Dark N’ Stormy

My HR department has advised me to say that you can only make a Dark N’ Stormy with Gosling’s Black Seal Rum. There are other good black rums out there, so I say find the one you like, but oddly enough, I do find it tastes just a tad bit better with both Goslings rum and ginger beer. I do mean that.

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Dark N’ Stormy

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Caribbean
Servings

1

servings
Calories

197

kcal
ABV

10%

Total time

3

minutes

Learn how to make a classic Dark N’ Stormy.

Ingredients

  • 1/2 oz Lime Juice

  • 2 oz Gosling Black Seal Rum (Black Rum)

  • 5 oz Ginger Beer

Directions

  • Add ice to the serving glass. Combine all the ingredients in the serving glass.
  • Give the drink a couple turns to chill and mix.

Notes


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