Cocktail recipe

A Seasonal Peppermint Sip on the West Side

This drink will leave you in perfect shape for kissing under the mistletoe

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When Tom Waits warbled about a “neon swizzle stick stirring up the sultry air,” surely his mind was on the Caribbean, and the swizzle cocktail. Named for the pronged tool used to stir it up, the swizzle’s hallmarks are lots of crushed ice, lots of rum and citrus for kick. It’s an ideal summer salve.

At The Grange this month, bar manager and beverage director Kayleigh Speck is stirring up a very different kind of swizzle. Inspired by wintery peppermint, Kayleigh paired a peppermint liqueur with a mint-tinged gin. Next came crushed ice. “I decided to play up peppermint’s coldness, rather than warm it up,” she said. Finally, French creme de cacao and cassis liqueurs rounded things out. The result is novel, holiday-ish and well worth a shiver. Wear mittens if you must.

Royal Mint Swizzle
Serves 1

Kayleigh recommends using a real swizzle stick here, rather than any old thing with a long handle. What’s the difference? Well, a swizzle stick smoothly blends an ice-filled drink with- out roughhousing – plus it looks cool, and comes with a story. Key ingredients in any memo- rable cocktail.

• 1 1/2 oz Edinburgh Gin
• 1/4 oz Giffard Menthe-Pastille 
• 1/2 oz Giffard Cassis Noir
• 1/4 oz Marie Brizzard white creme de cacao
• 3/4 oz fresh lemon juice
• Cubed and crushed ice
• Fresh mint

Fill a Collins glass with crushed ice. Add gin, liqueurs and lemon juice. Stir with swizzle stick until the drink well-blended. Garnish with fresh mint.

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