Seven Seas Swizzle

Nick Bennett, Porchlight | New York City

Porchlight’s Nick Bennett’s love of funky Batavia arrack is deep-seated: He first encountered it earlier in his career at a now-defunct rum bar, making the spirit permanently associated with rum in his mind. In his Seven Seas Swizzle, Batavia plays well with bittersweet green tea syrup and bright lime, for a mashed-up riff on the Queen Park Swizzle (“One of my favorite cocktails,” says Bennett) and traditional punch ingredients: spirit, citrus, sweetener, spice and tea.


Serving: 1

  • 2 ounces Batavia arrack
  • 1/2 ounce lime juice
  • 1/2 ounce green tea-infused cane syrup (see Editor's Note)
  • 1 dash orange bitters, preferably Regan's

Garnish: mint bouquet, dusting of nutmeg

  1. Build all the ingredients in the appropriate glass and add half the amount of necessary ice.
  2. Swizzle until the glass is cool.
  3. Top with ice and garnish with mint bouquet and dusting of nutmeg.
Editor's Note

Green Tea Cane Syrup:
1/4 cup loose green tea
2 cups cane sugar
8 ounces water

Boil the water and steep the green tea in it for 5 minutes. Strain out the tea and add the sugar to the still hot water. Stir until completely dissolved. Let cool before using.