The Swizzle was a classic party drink traditionally made with rum or whiskey and respectively mixed with Falernum or Chartreuse, sugar, and lime or lemon juice. Swizzles were always served in a tall glass on the rocks with a swizzle stick so that the person drinking would stir with the swizzle stick until the drink became cloudy and was nice and cold. It’s more of a Southern and Caribbean-style drink but since pears are in season Nelson thought it would be a nice refreshing drink to give people a whisper of summertime during our cold winter.
Nelson makes the rum by infusing it with Bosc pears. (This is an 8 hour sous vide infusion which brings a bright, fresh aroma and flavor). The pear brandy’s also made in-house with the same preparation as the rum.
Nelson also makes the drink’s Falernum: an ingredient not be found commercially but historically a widely-used staple in classic cocktails. This is made from light rum, lime zest, clove, almond extract and simple syrup.
Nelson makes the rum by infusing it with Bosc pears. (This is an 8 hour sous vide infusion which brings a bright, fresh aroma and flavor). The pear brandy’s also made in-house with the same preparation as the rum.
Nelson also makes the drink’s Falernum: an ingredient not be found commercially but historically a widely-used staple in classic cocktails. This is made from light rum, lime zest, clove, almond extract and simple syrup.
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