Due to a lack of availability from Ninety-Nine's suppliers, we've decided to make our own. The liqueur has notes of ginger, lime, almond and cloves - all readily available ingredients - backed up by some Wray & Nephew Overproof rum (if you're making the alcoholic version which we are...obviously).
Keep an eye out on the backbar at the Corpse & Cocktail for the Falernum's arrival. We also have another homemade liqueur in the pipeline...
In the meantime, check out this recipe for one of the most well-known swizzle drinks, the Queen's Park Swizzle from the Queen's Park Hotel in Trinidad.
Queen's Park Swizzle
40ml Mount Gay Extra Old rum
15ml Velvet Falernum
25ml fresh lime juice
10ml demerara sugar syrup
10 mint leaves
Dash of Angostura Bitters
Dash of Angostura Bitters
Add ingredients to a sling glass and top up with crushed ice to the 3/4 mark. Swizzle the ingredients and finish off with more crushed ice and a mint sprig. Leave the swizzle in and serve with a straw.
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