SWIZZLES GALORE! That´s what this post is all about.

“TDN: The Swizzle Pouring high-proof rum over the bed of crushed ice brings me joy and happiness. But what about gin and Chartreuse? Or vermouth and Peychaud bitters? This coming Thursday we’ll be making more swizzles than you can twirl a stick at. And as voted on by the participants, the best cocktail of the evening will win a bottle of Lemon Hart 151. The ice crushing begins at 7pm EST”

So the swizzle TDN was announced -  and this topic i really liked a lot as i do like swizzles, they both incorporate my beloved crushed ice and really make up some tasty drinks. And never before have i had so many swizzles during on and the same night and many were tasty.

All the swizzlish recipes can be sampled at twitter:

The first swizzle that came up, sent in by CraigH over at Colonel Tiki was no joke, the recipe is as follows:



0 .5 each Lemonhart 151 and Goslings 151,
Cruzan 151 (or Bacardi or Jwray)
0 .5 lime and 0 .5 grapefruit juices
0 .5 honey mix/syrup
Dash bitters
Dash allspice dram

Add to well crushed ice and swizzle till you can’t swizzle no more.

That sturdy rum swizzle to get the TDN take off (and “kill” us in the process) was followed by another very interesting recipe by Angus Winchester, a beautifully subtly spicy creation – the Thai Stick:



1.5oz Appleton extra
0.5oz licor 43
0.25oz ginger syrup
0.25oz simple syrup
05oz lime juice

Swizzled in double old fashioned glass with loads of crushed ice and then rub the rim with a kaffir lime leaf

I really like the touch with the kaffir lime leaf rubbed on the rim. As kaffir lime leaves are so strongly flavoured, this is just the right amount of flavour to use. Unfortunately i have saved those i have left from Anita over at Married with Dinner in my freezer for later use in cooking  so first defrosting them for rubbing isn´t be the same thing as using a fresh leaf, but i decided to use it still to get at least some kaffir lime flavour on the glass.

Rick from made 2 glorious Cheater`s and Applejack swizzles, both very flavourful which together with other amazing swizzles i`m sure will be featured over at Kaiserpenguin with the usual amazing photos and breathtaking garnishes:



1oz LH151
1oz Jwray
1oz Grapefruit juice
3/4oz cinnamon syrup
Top with ginger beer, float 1/2oz blackstrap



2oz applejack
1/2oz Domain de Canton
1/4oz Fernet Branca
3/4oz vanilla syrup syrup
1oz lemon juice

Swizzle with crushed ice, garnish with vanilla. I also dusted a little vanilla powder on top of the ice.

Another swizzle i found refreshing was one of Rumdoods swizzles – the”Wives of Windsor swizzle” it was simple and refreshing, here it is:



2 oz London dry gin
0.5 oz falernum
1 oz grapefruit juice
0.5 simple. syrup

Swizzle in a double-old fashioned glass filled with crushed ice and garnish with mint. This one is fresh and light, a nice change with some gin and citrus, and the Falernum is just right in this drink.

From DJ HawaiianShirt we got the Black Flag Swizzle, another rummy creation using molasses which adds depth, body and a very nice flavour that pairs perfectly with dark and gold rums:



0.75 oz dark rum (the drier the better)
0.75 gold rum (heavier body the better)
0.5 oz lime juice
2 tsp molasses
1 dash grenadine

Swizzle with lots of crushed ice in tall glass and garnish with fresh mint.

And finally three of my own swizzles:



1 oz cachaca
1 oz campari
0.5 lime
¼ oz simple
1.5 oz pineapple juice

Crushed ice, swizzle. Garnish speared pineapple cube with mint and a cherry.



1.5 oz Appleton Extra
0.5 oz Lemon Hart 151
0.5 oz simple syrup
Sprinkle of fresh lime
Top with grapefruit juice

Add lots of crushed ice, swizzle and float a little fernet, top with more crushed ice. Garnish mint and lime slices.



2 oz gin
Sprinkle of fresh lime
0.5 oz lemoncello
Fresh mint teared
Fill up with crushed ice, top with bitter lemon soda, swizze. Garnish lime.

That`s it folks! a range of swizzles to make us all happy! don`t forget to join again the next thursday, april 30 for the sponsored TDN Beefeater 24!


Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Join us every thursday at the TDN!



This clear tequila is very smooth and bottled immediately following distillation and has a pleasant balanced aroma combining spicy black pepper and hints of agave. Its taste perfectly balances a mixture of sweetness and acidity, complemented by black pepper notes on the palate. Its a tequila to easily be friends with, it invites you to easily mix.

It has no burn and the taste is very clean with said blackpepper notes adding a subtle freshness, this is well suited for drinking neat in a cold shot and that`s how its promoted.

As the Cuervo silver doesn`t have any additive flavors from barrels or fruits its a very basic clean tequila flavor with that note of fresh blackpepper and agave thus lending itself well as a base spirit for mixed cocktails. Uncomplicated, clean tasting, it deserves a place on the shelf as an everyday tequila. Its a pity its not sold in my country, but maybe one day it will as the gold is sold here, so who knows?

In1758  José Antonio Montaño y Cuervo was given a property in tequila by the spanish king and about 40 years later Don Jose Guadalupe Cuervo  received permission to start producing tequila. Don Cuervo took his thousands of acres and created a plantation for cultivating maguey.

Cuervo is today the world’s leading Tequila producer, and the Cuervo descendants still operate the plantation and the distilleries.



The original Margarita doesn`t contain any additional syrup as the orange liqueur is sweet but i have a bit of a sweet tooth and so i added 1/4 oz agave syrup. I have twisted it a bit and added a cactus juice to it. This juice is produced in Sweden so non Swedes can mix fresh green-applejuice, cactus-juice and fresh lime juice with sugar to get a similar juice.

When it comes to the salt rim a good idea is to rim half and leave the other so there´s a choice. I personally like the salt rim so here for this post i have used it as its me gonna drink it, i think the salt enchances the flavor in this drink.

Omitting the orange liqueur and use only agave syrup also makes a nice variety of the Margarita.

2  oz tequila – Cuervo Especial Silver
1  oz cointreau
1  oz fresh lime juice
¼ oz agave syrup
Top with Heba cactus juice
Shake ingredients over ice, strain and pour into ice filled margarita glass rimmed in salt.



1 oz tequila – Cuervo Especial Silver
1 oz tequila – Cuervo Gold
1  oz cointreau
1  oz fresh lime juice
¼ oz agave syrup
fine raw sugar

The procedure is the same as with the Margarita.

But i didn´t use salt this time, instead i used raw sugar which i think is tasty too.



Very simple, very basic and very tasty due to the smoothness and the agave and pepper notes.

Serve ice cold in a shot glass.


Yes! I`m actually gonna make a blue drink here as well!

As some of you know my secrit “guilty pleasure” (MxMo – Two at the Most) is blue drinks..and green..I think the blue goes well with tequila so here is a blue drink which is very simple to make:



1.5 oz tequila – Cuervo Especial Silver
0.5 oz blue curacao
0.5 oz fresh lime juice
¼   oz agave syrup
Club Soda to top

Pour into a highball and wizzle with crushed ice and then place a cherry at the bottom.Top with soda.

Fill up with more crushed ice and garnish with lime.


Here is a more festive drink and this summer-like cocktail mixes tequila, lime, honey, Aperol, hibiscus Grenadine and fresh pink Grapefruit – which i find pairs well with the blackpepper notes.


2 oz tequila – Cuervo Especial Silver
0.5 fresh lime
0.5 honeymix (1.1 honey and water)
1 oz fresh pink grapefruit juice
1 oz Aperol
Small splash hibiscus grenadine
A little Club soda to top

Shake all ingredients except Club Soda. Pour into a glass filled with cracked ice. Garnish with a speared rose and 4 thin lime wedges. It can of course be garnished much simpler, maybe just a lime slice, i just add all this crazy garnish because i think its fun.

Now when the spring is slowly arriving more and more fresh fruits will show up at the markets and soon we will be able here to buy that fresh, sturdy and incredibly fragrant mint from Morocco which makes the whole bus smell mint on my way home, oh i can`t wait.



The theme for last week’s Thursday Drink Night was absinthe and sure there were both nano-drops and death pours made with our favorite louching spirit. As voted on by the participants at the Mixoloseum blog,the best cocktail of the evening will win a bottle of Marteau absinthe courtesy of Gwydion Stone.

Its was amazingly quiet the last 2 hours before the TDN started – only to be followed by an eruption of activity which went on until the morning. And as usual there were many fine drinks created as well as more or less imaginative concotions where i think i`m guilty of a few. All the drink recipes are to be found on twitter –

Lots of merry discussions along the night and many good laughs, we also had a few newcombers and that is always welcome! And no need to feel shy to join us in the chat room, its a fun and friendly crowd.

Here are a few of the drinks for that night and after trying them out in the TDN i got to the conclusion that “Bitter Fairy” and “Streets of London” are better off with a little bit lower absinthe level than they first had, as the anise easily can become a bit overpowering as its such a strong flavour – so here are the recipes:



1 oz campari
1 oz gin
0.5 oz honey-syrup
¼  oz absinthe
¼  oz peach brandy
1 egg white.

Top with bitter lemon soda.Shake, strain,serve up in chilled cocktailglass.Garnish mint and liqorice stick.



¼  oz absinthe
1 oz beefeater gin
1 tsp grenadine
Top with Indian Tonic.

Stir with ice, serve up in cocktail glass. Garnish mint.

LA BELLE EPOQUE-ALYPSE (Drink made by Dr Bamboo –) here is another blog that is a must to check out, if you haven´t yet GO!


1.5 London dry gin,
0.75 Averna amaro
0.75 Berentzen apfelkorn
0.25 Kubler absinthe
Green cherry if ya got one.
1 good dash Angostura.

Shake and strain into a chilled cocktail glass. Garnish green cherry.

Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Join us every thursday at the TDN!

Mixoloseum is a creative place!

Join us tonight for the next TDN which is swizzle!




Fresh, organic and locally sourced..

I´m very fond of using fresh ingredients in cocktails and cannot enough praise their superiority. Not only do they impart natural intense rich flavors to the drinks which cannot be compared to commercial mixers, they also add all those little things we need to feel good and stay healthy. When i read around i see a global rising interest in organically grown produce – ingredients giving their best and freshest flavors. Using fresh seasonal ingredients that are just at their peak is both tasty and good for us.

The ingredients of today are so over-refined until the point of loosing almost all its flavours and nutritients and there´s a steady rising resistance to this as people gets more educated – a lot of it thanks to internet. Its no lie that better ingredients makes better cocktails not only when it comes to the spirits and liqueurs, the mixers are just as important. Each cocktail is unique and of course we want them to be fresh from the base spirits and mixers to the garnish that adorns them!

Fresh to me means as unprepared and poison-free as possible as well as seasonal and regional. Now i happen to like plenty of tropical fruits and so these can never really be that fresh here – nothing much to do about that, but seasonality is also key so i try to shop at the farmers market when possible which unfortunately isn´t that very often. It also is more expensive, but fortunately not all ingredients.

Lucky those who live in places where there`s the farmers markets every week, take your chance to get real fresh local produce brimming with vitamins, minerals, enzymes and trace elements that are still undestroyed.

Fruits are very common in cocktails but what about vegetables? there are are host of vegetables well suited for cocktails, some are very commonly used like cucumber, tomato and celery. We also have beets, carrots, radishes, sundried tomatoes, pumpkins, chilies..

When looking for fresh vegetables and fruits, look for those that are firm, colorful and fragrant and avoid the dried and sad ones. Unfortunatley those that are the most shiny and nice looking are often treated with various things to stay unchanged unaturally long. Natural veggies and fruits often do as you know have a bit irregular shapes and sometimes little blemishes but not in a bad way.

I also see a willingness to experiment and play with all the flavors from the subtle to the bold and that`s something i myself really enjoy, often to the point of making others sometimes quite tired of me (e.g tweeting some of my drinks at the TDN for example) but i cannot avoid doing it, its in my blood, sorry chaps! its a continual process of trials and errors in learning how to balance flavors in a glass and its fun!


Fresh red beet juice is deliscious when mixed with ginger, fresh lime juice, lemongrass, carrot juice and mint etc. Beets contains a lot of natural sugars and when roasted those sugars gets concentrated creating a sweet juice. When cooking fresh beets you cook them in their skins to preserve as much color as possible.

But i prefer the real fresh juice straight from the beet and so i`m going to treat you with a cocktail made from fresh beet juice mixed in a blender with passionfruit juice, fresh mint and lime juice, ginger, 1/2 fig and lemongrass – all sweetened with agavesyrup.

That juice is then strained 3 times to get all solids out and then refridgerated for 15 -20 min (at the same time the cocktail glass is chilled if you want to skip the crushed ice) before being mixed with 1.5 oz Bourbon and 0.5 oz Drambuie. To that i took the oportunity to make some dried beet chips and used one for garnish together with fresh mint and a speared half fig. The beet chips can be used as nice snacks as well, then its tasty to spray them with some olive oil and rub in a little sea salt before roasting them in the oven. But for use as garnish in a drink i omitted the oil and salt.

Beets has edible roots and tops and have the highest sugar content than any vegetable and yet they are low in calories. Fresh beets have twice the folic acid and potatissum than that of canned beets (avoid please..) and the green tops contains beta-carothene, calcium and iron. There is also a golden variety which is sweeter than the red ones.

Beets are also very good for infusions, the most common is probably with vodka.

What to do:



You see that deep red color? that`s what i love about fresh beets apart from their fantastic earthy taste that so naturally pairs with citrus-like flavours.

I first made this with tequila thinking it a natural pairing with the earthy flavours of the beets and the citrusy aromas from the ginger, lemongrass and lime. It tasted good but something wasn`t quite there and then to my surprise it was with bourbon the beet juice really was shining. I want to try this sometimes with dark rum and cachaca just to find out how it tastes. I can also imagine Cherry Heering and Creme de Cassis doing well with this beet juice.


1.5 oz Bourbon (Bulleit)
0.5 oz Drambuie
Top with red beet juice mix – about 3-4 oz.
Garnish fresh mint, speared fig and beet chips.

Shake bourbon, drambuie and beet juice and strain into a cocktail glass filled with crushed ice. Garnish with fresh mint, a speared half fig and a beet chips.

Red Beet Juice Mix: In blender – one sliced red beet, ½ fig, 3 small slices fresh lemongrass, 5-6 mint leaves, 2 slices fresh ginger, 0.5 oz agave syrup, 10 oz passionfruit juice (not a tart one) blend at high for 15 sek, strain 3 times, bottle and chill in fridge 20 min before use.

Beet chips: With a mandolin or cheesecutter slice a few chips from the beet before using it for the juice.Twist them a bit and spread on baking sheet in the oven on low heat, (100 C)  let dry for about 40 min or until dry but not burnt.Turn them around after half time. Check every 5-10 min or so. They will shrink considerably so try to make them as large as possible, and the thinner the better.

And voila! now you have a tasty and healthy cocktail! that also is very nice sans alcohol sometimes.The ingredients in this drink can be varied a bit i think, for instance maybe some fresh carrot juice would nice as well and a topping of root beer or ginger beer with dark rum.. hm…


I wasn`t able to let away the thought of trying the juice with mezcal, i thought i was done with this post but no, a mezcal drink was in order and had to be made and tested. As i suspected the mezcal paired well with the beet juice. So why didn´t the tequila i tried first do that? Well, not that it wasn´t good but there was a sort of bitter aftertaste that slightly disturbed me. Maybe i should just try another tequila, maybe a reposado rather than a silver?

But Mezcal proved to be a winner.

This is what i made with the mezcal, a very simple drink: 1 oz mezcal and top with beet juice, nothing else, well ice and then stirred. It was very tasty even though the smokiness of the mezcal dominated,  it paired very well with the earthy slightly sweet beet flavor, they go well together. I also added a small extra sprinkle of fresh lime after a while and that lifted the drink up to another level of added freshness.



1 oz mezcal

Top with fresh beet juice mix

Stir in the glass with ice.

Add a sprinkle of lime.

Garnish with a few of the fresh young beet leaves, they are edible and tastes crisp and nice. It looks like a salad;-)

So if you haven`t had fresh beet juice in a cocktail yet, please take my advice and at least try it, the worst that can happen to you is that you zink your drink and the best that you may get converted into drinking beet juice for the rest of your life.


Maybe everyone really doesn´t like beets…here is another suggestion for a drink using a sort of fruit-vegetable, a plantain Punch:



Plantains are cousins to the bananas but they are more like a vegetable than a fruit and are also called cooking bananas as they must be cooked or fried before used. So when used in a drink uncooked its needed to use a ripe one. They are green first and very hard, almost impossible to peel, then they turn yellow before the skin finally starts to blacken.

At that state they are used in dessers rather than in cooking. Plantains are very nice when fried and they also makes nice chips in the same way as the beet chips but plantain chips are deep fried rather than dried in the oven.

2 oz white rum

1 oz fresh lime juice

honey syrup to taste

4-5 slices ripe plantain

3 oz passionfruit juice

Buy a yellow plantain, riper and sweeter than the green which cannot be used here and avoid the blackened ones, they are not bad but too sweet for this drink. The flavor should be that of a unsweet vegetably banana. Use a few slices and add to a blender and blend with 2 oz white rum, 1 oz fresh lime juice,  simple syrup to taste, crushed ice. Blend until smooth.

If too thick, top with some more passionfruit juice.This drink can taste different depending on how tart your passionfruit juice is, the one we get here is sweet. Garnish with a piece of plantain.


This is one of my favorite vegetables, the other one is tomato.The bell pepper or paprika as its called here is really useful in cocktails giving a very nice flavor that i think pairs very well with tequila, bourbon and white rum. I used it in my first entry to the MxMo which was in may 2008 one month before i started blogging. Back then i roasted a bell pepper and made a syrup of it and used it in a Bell Pepper Punch.

Then i discovered that i had also used bell pepper in June`s MxMo as well, i got to have been onto a real paprika craze or someting.This now reminds me that its maybe time to make a paprika syrup again or use fresh paprikas and use it in tequila and mezcal drinks this time. Here is the recipe for that old MxMo drink:



2×2 cm red Paprika
2 oz Bourbon
0.5 oz Fresh Lemon juice
0.5 oz Raspberry pureé
1 oz Honey Spice Mix
Garnish: 3 red Paprika strips.

Muddle the paprika in a mixing glass and add the rest of ingredients and shake with ice, strain in ice filled rocks glass.

Honey Spice Mix (2 drinks) :

0.75 oz Honey, 0.75 oz Water
0.75 oz Fresh Lemon Juice
2 cm piece crushed Cinnamon stick
8 crushed green Cardamom pods

Stir honey with water, lemon Juice, cinnamon and cardamom in a small pan. Bring to a slight boil and simmer for about 15 minutes. Cool.

Raspberry Purée

2 dl Raspberries, 1 tsp fresh Lemon Juice, 1 tsp simple syrup, add a little water, puree. You want a quite thin pureé, so if to thick add some more water. Strain through cheesecloth to discard the seeds.


By showing a few of my recipes using fresh vegetables in cocktails i hope i can inspire some of you to try them out and to make your own concoctions that i hopefully will read about on your blogs sometimes! I don`t use vegetables in my drinks all the time of course but it happens now and then and when i do i really enjoy it. I`m definetily into drinking beet juice for the rest of my life along with JWray and Ting and i hope you will too.

Do you use vegetables in cocktails? and if you do, what do you use?



Cinnamon has a warm sweet woody aroma that is delicate yet intense with a warm fragrant taste with hints of clove.

At the left in the picture above are4 sticks of the mexican cinnamon called canela (which also comes from Sri Lanka but is from another species than the common ceylon cinnamon) and in the bundle at the right is the common cassia often sold in the shops as ceylon cinnamon.The leaves are from a large cinnamon tree and i use them in cooking as they impart a subtle flavor in curry dishes, something i learnt while watching a TV documentary about cooking in the Seychelles. These leaves also makes for a beautiful cocktail garnish.

Native to Sri Lanka the cinnamon tree is an evergreen small tree growing to 10–15 metres (32.8–49.2 feet) tall and which contains an essential oil which gives the aromatic flavor which is extracted from the bark. The botanical name for the spice — Cinnamomum zeylanicum—is derived from Sri Lanka’s former (colonial) name, Ceylon.

Cinnamon has a long history way back to antiquity, its also mentioned in the bible. It used to be such a precious spice that it was given to monarchs. The cinnamon tree is grown for 2 years before harvesting which is done by stripping the bark from the shoots emerging from the roots after a special treatment. The inner bark is then curled into rolls which are cut for sale.

There are several varietes of cinnamon and also several varietes of cultivars as well. The name cinnamon is correctly used to refer to Ceylon cinnamon, also known as “true cinnamon” (from the botanical name C. zeylanicum). However, the related species, Cassia are as i wrote sometimes sold as cinnamon. Its the presence of eugenol in the essential oil that distinguishes cinnamon from cassia, giving it the note of clove.

I have 2 varietes at home for the moment, cassia and then the interesting mexican variety called canela that was sent to me in a swap by Anita over at “Married With Dinner“. The cinnamon that is used in Mexican cooking is a softer loose bark variety -  also grown in Sri Lanka and when i compare the two they are quite different. The cassia is harder and has a somewhat deeper but less present fragrance while the canela variety is more fragrant up-front and has a much softer bark which is also lighter in color. I love to use the sticks for garnish in cocktails and i regularly make cinnamon syrup which i think is a nessecity for my cocktail mixing.


To make cinnamon syrup you simply make a simple syrup with either 2.1 or 1:1 water and sugar of choice. Then you add a few broken cinnamon sticks into the pan and let it boil for a while before cooling. The longer you let it sit to cool the more flavor you will get so taste your way.



Checking for the use of cinnamon in cocktails in one form or another, the use of cinnamon syrup is for instance common in the world of tiki cocktails. You will also find cinnamon being used in warm cocktails around christmas time as well as in other winter time cocktails. Cinnamon also goes well with apple cider and bourbon.

For cocktail mixing and infusions:

Cinnamon combines well with:

Almonds, blackberries, blood orange, cranberry, mandarin, feijoa, fig, cumquat, orange, apples, apricots, chocolate, coffee, pears, persimon, walnuts, carrots and bananas.



2  oz dark rum – Plantation Barbados
.5 oz  highproof demerara rum
¼ oz Cointreau
.5 oz fresh lime juice
.5 oz cinnamon syrup
2  oz fresh blood orange juice
Top with a splash of Cherry Heering.

Shake all ingredients except Cherry Heering and strain into a ice filled cocktail glass. Garnish with a cinnamon stick.

This is a strong rum drink with lots of rum flavor yet i find it balances well with the rest of the ingredients and i think the cinnamon syrup goes well with the blood orange juice. The Plantation Barbados is a nice dark rum and well suited for both mixing and sipping and the addition of a highproof demerara gives depth to the rum flavor as well as a good kick.

This is especially a drink for rum lovers.


JOIN us this Thursday at the TDN ABSINTHE!

Join us for this weeks Thursday Drink Night featuring absinthe. It will be fun, deadly, and Stutz-tastic!


Also on Tuesday april 14 on Absinthe: A night with Gwydion, Paul, and Brian. Please join us Tuesday, April 14th, at 7pm (EDT) for a discussion of absinthe and its history, distillation, and current place in cocktail and popular culture. Gwydion Stone and Brian Robinson of the Wormwood Society as well as our own Paul Clarke will be our guests to share their expertise and passion.

Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Its tons of fun!

So join me and the rest of the TDN crew this coming Thursday april 16 – 2009 for TDN: Absinthe!

Mixoloseum bar chat room.