Samson Swizzle

Written By Daniel Zajic

SAMSON SWIZZLE

  • 1 oz. / 30 ml. Jamaican rum (Sam suggests Rum Bar Gold; I used Smith & Cross)

  • 1 oz. / 30 ml. Barbados rum (Sam suggests Real McCoy 3; I used Probitas)

  • ¾ oz. / 22.5 ml. fresh lime juice

  • ⅓ oz. / 10 ml. passionfruit syrup

  • ⅓ oz. / 10 ml. cinnamon syrup

  • 8 mint leaves

  • 1 splash soda water

  • Angostura bitters, to float (Sam uses Vanilla bean-infused Angostura bitters)

  • mint bouquet to garnish

METHOD
add mint to glass / lightly press mint along sides of glass to release oils / add remaining ingredients / fill ⅔ with crushed or pebble ice / swizzle to mix / add more ice / top with bitters / garnish with mint bouquet after slapping to express oils

ABOUT
This cocktail was created by Sam Miller (@samson_miller) while working at the legendary San Francisco tiki bar, The Zombie Village (@thezombievillage). Sam now co-owns Remora (@remorabar), a tiki bar in Salt Lake City, Utah. This swizzle builds off the Queen’s Park Swizzle, swapping in cinnamon and passionfruit for the sweeteners. Definitely add this to your must-make cocktails this summer. You won’t be disappointed. Cheers y’all!

Daniel Zajic
Previous

Paper Airplane
Next

Hemingway Daiquiri