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Jbird Swizzle

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0 Ratings 

Ingredients (13)

  • # For jasmine-infused rum: # 8 ounces Appleton V/X rum # 1 heaping spoonful jasmine tea
  • # For blueberry syrup: # 1 pint blueberries # 1/4 ounce lemon juice # 1 1/2 cups water # About 1 1/2 cups sugar #
  • # For vanilla simple syrup: # 1 cup water # 1 cup sugar # 1 vanilla bean
  • 2 ounces jasmine-infused rum
  • 1 ounce freshly squeezed lime juice
  • 1/2 ounce orgeat
  • 1/2 ounce blueberry syrup
  • 1/2 ounce pineapple juice
  • 3/4 teaspoon vanilla simple syrup
  • 3/4 teaspoon St Elizabeth Allspice Dram
  • crushed ice
  • Dash Peychaud's bitters
  • Basil sprig
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Jbird Swizzle

Recipe given by Jbird NYC.

Instructions

  1. 1Make the jasmine-infused rum: stir jasmine tea into rum in a nonreactive resealable jar. Let stand 90 minutes, then strain. Keep sealed.
  2. 2Make the blueberry syrup: Heat blueberries in a saucepan, smashing berries with a muddler or wooden spoon. Add lemon juice and water, bring to a simmer. Strain mixture into a measuring cup, add an equal amount of sugar (about 1 1/2 cups.) Let cool and keep refrigerated.
  3. 3Make the vanilla simple syrup: Add water and sugar to a small saucepan. Split and scrape vanilla bean into saucepan, adding pod. Heat gently to a simmer, stirring until sugar dissolves. Let cool. Strain and keep refrigerated.
  4. 4Make cocktail: Pour rum, lime juice, orgeat, blueberry syrup, pineapple juice, vanilla simple syrup, and allspice dram into a cocktail shaker and shake without ice.
  5. 5Pour into a chilled pilsner glass and fill with crushed ice. Vibrate crushed ice with a swizzle stick or cocktail spoon to dilute and chill the ingredients. Dash Peychaud’s bitters on top of drink and add more crushed ice to create a cone. Garnish with basil sprig.
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