You have two options: shaking with whole ice or shaking with crushed ice. Always have had. I feel that people think of it as a pseudo mixing technique but not the full effect.
The other key for me though, is aroma. The churning of a swizzle helps to aerate these, releasing their herbal scents for even longer than in a shaken drink, as well as beautifully diluting them and creating a much more refreshing cocktail. So back to those favourite tools and techniques. Martinique is sometimes credited with the original swizzle stick, or bois lele , though it grows across the Caribbean and many other islands also claim it as their own.
The sticks are cut from the quararibea turbinata tree — ideal for swizzling as it has multiple spokes coming off a straight stick, which churn perfectly as you rub it between your palms. The important part is a long, fast swizzle to cool the drink enough for that frost to form — your chance to add those little technical embellishments.
You must be logged in to post a comment. But it just might spark some interesting moves! Swizzle sticks. Leave a Reply Cancel reply You must be logged in to post a comment. They are usually served in a tall Collins or sling glass, and always with crushed rather than cubed ice. Due to originating from the Caribbean, swizzles tend to be rum-based but the name defines the mixing method rather than the ingredients.
Embury handily defines the Swizzle, "the original Swizzle is, of course, made with Rum - Jamaica rum. Like any other drink of the Sour type, however, it can be made of any other liquor if desired. Liqueurs can, of course, be substituted for the sugar syrup. There are also some who like to swizzle aromatic-type drinks, such as whisky and vermouth. This is, in effect, a swizzled Manhattan. A few dashes of bitters will lend character to any Swizzle, either sour or aromatic.
Swizzling as a means of mixing originates from a food preparation technique used in the West Indies, where foods such as batter would be mixed prior to cooking by spinning a stick with a paddle at the end, while moving it up and down within the container. The forerunner to swizzles was the Switchel, a non-alcoholic drink from the Caribbean comprising of water and vinegar with spice such as ginger, sweetened with honey or molasses.
This became a popular drink served in the American Colonies during the late 17th century and by the 19th century it was commonplace for it to be served to workers at hay harvest time, thus it became known as the haymaker's punch. In his Beverages, Past and Present: An Historical Sketch of Their Production , Edward Randolph Emerson writes, "Swizzle is composed of six parts of water to one of rum and an aromatic flavouring, and while it may sound out of the ordinary, this beverage was often costly on account of the water in it, which on the island of St.
Kitts, where the drink originated, was an expensive article, rum and sugar being often exchanged for it. Later, in , Frederick Albion Ober, an American naturalist, wrote in his A Guide to the West Indies, Bermuda and Panama , "The great drink of the 'ice-houses' in Barbados and other islands is the 'swizzle,' which is a sort of native cocktail, made of the ordinary liqueurs mixed in a vessel with cracked ice and sugar, and then stirred to a froth by means of a 'swizzle-stick.
Originally a twig from a species of an evergreen tree, Quararibea turbinate , which grow in the southern islands of the Caribbean. Growing up to six metres tall these trees have forked branches, which make perfect swizzle sticks.
Today swizzle sticks are also made of metal or plastic and have several blades or fingers attached to the base at right angles to the shaft, but genuine Quararibea turbinate swizzle sticks are still available. How to swizzle Swizzle sticks only work in drinks with crushed ice and Swizzles are generally mixed in the glass in which they are to be served.
Preferably start with a chilled glass and make your crushed ice by pulverising dry cubed ice straight from a freezer rather than wet cubed ice from an ice machine.
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