SWIZZLES part 4 – Swordfighter Swizzle

So what do you do on a hot evening when you´re thirsty? well, if you don´t know what to mix you start digging around in either your cocktail books or on the web.

So digging around trying to find something cool to mix up on a hot evening like this i stumbled over the Swordfighter Swizzle, made by Paul Clarke and Jeff  Berry back in 2007. The drink is a wonder of yumminess per excellence and well worth digging up again i think.

This drink evolved from another drink that was created for a spirited dinner at Tales of the Cocktail and was later on when the Tales was finished changed a bit with some expert help from the Bum and renamed by Paul and used for that months Mixology Monday. On the blog you can also read how the drink got its name. The result is mouth watering and here is the recipe:


In a tall, 10-ounce glass, lightly muddle 6-8 fresh mint leaves, swabbing the sides of the glass with the oil.


1 ounce Cruzan Light rum
1 ounce Demerara rum
1 ounce fresh lime juice
1/4 ounce rich demerara syrup (2 parts demerara sugar dissolved in 1 part water)
1/2 ounce Rhum Clement Creole Shrubb
1/4 teaspoon Herbsaint

Fill glass with crushed ice; swizzle with bar spoon until sides of glass are coated in frost. Pack glass with more crushed ice. Then add several dashes of this:

2-3 dashes Peychaud’s bitters
1-2 dashes Angostura bitters

Smack a mint sprig to release the fragrance, and put in the glass along with a slice of fresh peach skewered on a cocktail sword. Insert a short straw near the mint.

Well i didn´t have peaches..so i used only mint but i think the dashes of angostura and peychaud´s does very well for both flavor and garnish.

It IS as good as it looks like…believe me. Go try it!

10 Replies to “SWIZZLES part 4 – Swordfighter Swizzle”

  1. One thing i like about swizzles is that they are so versatile, if you cannot find one exact ingredient you can easily tweak the recipe a bit and the swizzle will still most likely be good.

  2. Yes, it is also my hunch that the orange curaçao back then tasted very different. Maybe the Bum can find out about it someday, but I guess at this point in time we don’t really know the exact real taste of the original Trader Vic Mai Tai from back in the day.

    Thanks a lot for the links!

  3. That is one very interesting information about orange liqueurs, Tiare! Thanks a lot for that!

    I have a question about this regarding all the orange liqueurs that are available on the market: How is for example Triple Sec made and from what kind of orange exactly? Cointreau I read falls in the Triple Sec category, but it is made differently, right?
    There are so many different names for (and styles of) orange liqueurs that I kind of lost track…
    Orange Curaçao, Red Orange, Dry Orange, Grande Orange, Triple Sec, Parfait Triple Sec, Curaçao Bleu (ok, it’s clear that the most obvious difference here is the blue food coloring), Curaçao White, …
    Very confusing!

    I’ve often wondered what kind of orange curaçao it was that Trader Vic used in his original Mai Tai back then. I know it was a DeKuyper brand one, but I have no idea if the ones DeKuyper makes today are anywhere near the flavor of it. I’d really love to know what orange liqueur of today comes closest to the one Trader Vic used, that question has been bothering me for quite a long time now…

  4. Great name. This might be my Monday evening cocktail. (There’s this little national holiday thing tomorrow I have get through first.)

  5. Doug and Mattias – if you can´t find Creole Shrubb.you can use Orange Curacao or Grand Marnier, not the same since Creole shrubb uses Martinique rum as its base and is spiced with tropical spices but it will still make a nice drink and you get the orange flavor profile.

    The Creole Shrubb, Grand Marnier and Orange Curacao are quite different when it comes the oranges as well, here are some facts:

    The Creole Shrubb uses white curacao orange peels that are sun-bleached. It`s less sweet than other orange liqueurs with a sharp, tart,tangy and a bit bitter orange zest flavor with tropical spiciness paired with sugar cane syrup and aged rhum agricole.

    Grand Marnier use oranges from citrus bigaradia that are picked while their peels are still green and aromatic and then left to dry under the caribbean sun for several weeks on the Marnier Lapostolle family plantation and is brandy based.

    Orange Curacao is flavoured with the dried peel of the laraha citrus fruit, grown on the island of curaçao.The liqueur has an orange-like flavour with varying degrees of bitterness.

  6. Why has it taken me so long to catch on to swizzles? 60 years, for Pete’s sake. This looks absolutely delicious, and I plan to try it as soon as I can get hold of a bottle of Creole shrubb. (Alas! that our stores are closed for the long weekend.) Thanks!

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