Boardwalk Flyer
Aged cachaça, vermouth and banana liqueur, all swizzled together into a perfect beach drink.
- story: joanna_h
- photo: Daniel Krieger
Aged cachaça, vermouth and banana liqueur, all swizzled together into a perfect beach drink.
A Rum Swizzle made green by the addition of wormwood bitters.
A near-Margarita, but in the form of an icy swizzle.
The Sapins Swizzle is based on the French pine-flavored liqueur, Sapins, which has a resinous bite that mixes curiously well with tropical tiki flavors like zesty falernum and ripe pineapple.
Named for the capital of West Sumatra, Indonesia, Zac Overman's Padang Swizzle plays with traditional tiki flavors, but adds a European twist.
The traditional Caribbean Rum Swizzle rejiggered with green Chartreuse.
At Brooklyn’s celebrated absinthe and oyster bar Maison Premiere, Maxwell Britten enjoys every occasion to create a fantastical cocktail—especially the 4th of July.
With coconut cream, pineapple and orange juice and a Virgin Islands birthplace sometime in the 1970s, this rum-based cocktail is a tropical drink to the core.
Created in Trinidad, this Demerara rum-based, bitters-topped drink gets its name from a famous cricket field in the country’s capital, Port of Spain.