Bermuda Rum Swizzle

A bar spoon gets you most of the way. Plunge it to the bottom and spin the handle between your palms rather than stirring in circles. A real swizzle has splayed prongs that churn crushed ice harder, so it chills faster, but the motion matters more than the tool.

No, though Bermuda would argue. Black Seal is dark and molasses-heavy, and that thickness is exactly what the juice needs underneath it. Any full-bodied black rum gets close. Avoid spiced rum, which piles vanilla and cinnamon onto a drink with plenty going on already.

Crushed ice is doing what crushed ice does. Pack the glass completely full so there is less air and less melt surface, and top with more ice after swizzling rather than letting the level drop. Drinking it faster is also a legitimate answer here.

On top, after the swizzle. Several dashes of Angostura floated on the frothy head give you the aroma before the first sip, which is half the character. Stirred in at the start they get lost under the pineapple and you will wonder why you bothered.

A classic Bermuda Rum Swizzle calls for 60 ml (2 oz) Dark rum, 30 ml (1 oz) Pineapple juice, 30 ml (1 oz) Orange juice, 15 ml (0.5 oz) Fresh lime juice, 8 ml (0.25 oz) Grenadine, 2 dashes Angostura Angostura bitters. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Bermuda Rum Swizzle is roughly 17% ABV once mixed (before ice melt softens it further). That makes it about as strong as a glass of wine.

A Bermuda Rum Swizzle is stirred, not shaken. It contains no citrus juice, so stirring keeps it crystal clear and silky instead of cloudy and aerated.