To make a swizzle cocktail, bartenders traditionally rub a “swizzle” stick between their hands, as if trying to make a fire with two pieces of wood. Wentworth Hospitality beverage director JS Dupuis, who’s well known for his mixes at Tableau Bar Bistro and Homer St. Cafe and Bar, takes a more modern route: power tools. He explains:
I didn’t spend four years getting a science degree to swizzle my drinks like a primitive man, thank you very much!
This recipe uses a whisk on the end of an electric drill to get the swizzle effect. The speed of the whisk really makes the frosting effect form more quickly around the glass, especially in a more humid environment. It is very important, unless you want to break something, that you use crushed ice for the cocktail; it’s the only way to get the frosty effect on the glass.
Bartender JS Dupuis adds some power to his swizzle. Photo courtesy of JS Dupuis.
Jim Beam Tiki Sour Swizzle
Ingredients:
2.0 oz Jim Beam Black
1.0 oz lime Juice
1.0 oz pineapple juice
0.5 oz demerara syrup
Tiki Bitters
Mint & cinnamon stick garnish
Photo by Niko Bell.
Method:
Add all the ingredients into a Collins style glass, minus the garnish. Add some crushed ice and use a power drill whisk to “swizzle” the ice and the drink.
Dupuis will be swizzling it his way at the Science of Cocktails event at Science World on February 6. Read about bartender Jason Cheung’s reverse-spherification appletini in the first of our series on high-tech cocktails.
