In the late-19th century, Fred Harvey started his chain of Harvey House restaurants along the Santa Fe Rail Line as havens for weary travelers. Staffed solely by single waitresses, these wayward establishments provided young women the opportunity to leave home and start a new, independent lives. Rhachel Shaw of Westbound in Los Angeles took inspiration from these intrepid women for her Bacardi 8 rum swizzle riff, which combines sage-infused vermouth, pineapple, chamomile and smoky rhubarb amaro. “The sage and chamomile are reminiscent of the vegetation that you would see going west,” says Shaw. “It’s a cool, tall and refreshing. Just what you’d want after a long train ride.”
- 1 1/2 ounces rum, preferably Bacardi 8
- 3/4 ounce sage dry vermouth (see Editor's Note)
- 1 ounce pineapple juice
- 1/2 ounce chamomile syrup (see Editor's Note)
- 1/2 ounce Amaro Rabarbaro
Garnish: sage leaves
- Combine all of the ingredients except the Amaro Rabarbaro in a Collins glass.
- Add crushed ice and swizzle.
- Top with more crushed ice and float the amaro on top.
- Garnish with two sage leaves.
Sage Dry Vermouth:
1 bunch of sage
750 ml dry vermouth
Add sage to dry vermouth. Let sit overnight, then strain and rebottle.
1 chamomile tea bag
simple syrup (1:1, sugar:water)
Combine sugar and water over medium heat until dissolved. In the syrup, steep chamomile tea bag until cool. Discard tea bag and store in the fridge until ready to use.