Kaieteur Swizzle

After attending Martin Cate’s fascinating seminar at Tiki Oasis about tiki restaurateur extraordinaire Stephen Crane (Intrigue! Adventure! Hollywood! Tiki!), it is not difficult finding inspiration for new tiki drinks. The other night I made Don the Beachcomber’s Volcano Bowl, a flaming tiki drink which has the particularity of using maple syrup as a sweetening agent. I was looking for drinks from Stephen Crane’s restaurants, the Luau and the Kon Tiki, but ended up finding a swizzle recipe by Martin Cate that looked interesting and also used maple syrup. He named it the Kaieteur Swizzle, after the waterfalls in Guyana.

What is great about swizzles is that they are built directly in the glass. You just add all of your ingredients, then the crushed ice, you swizzle preferably with a swizzle stick made of bois-lélé or a bar spoon, top with crushed ice, add your garnish and a straw, and you are done. Easy and very refreshing in the summer.

Kaieteur Swizzle (Martin Cate): Demerara rum, lime juice, falernum, maple syrup, angostura bitters
to a Collins glass add | 2 oz demerara rum | 1/2 oz grade A maple syrup | 1/2 oz lime juice | 1/2 oz falernum | 2 dashes Angostura bitters | add crushed ice | swizzle | top with crushed ice | grated nutmeg and slapped mint sprig garnish

This particular swizzle has a lot of depth of flavor. The maple syrup, together with the falernum, adds a bass note and an element of mystery. All the components highlight the El Dorado 5 year demerara rum, which is really excellent by the way.

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