How do I make a Green Swizzle?!
The drink is alcoholic, and described in the book as having at least 7 ingrediants. Specifically, Wooster says "[they] don't consider they have a drink unless it contains at least 7 ingrediants". So there might be more. Also, it is a West Indian (Carribean) planter drink. Finally, as the book was written in the 1920's or so, the drink won't contain modern ingrediants like alcopops or anything. Any help in finding this recipe would be great. Thanks!
Answers: In the book "Carry On, Jeeves" by P.G. Wodehouse, Bertram Wooster had a drink called a "Green Swizzle", and called it absolutely marvelous. I want to know how to make it.
The drink is alcoholic, and described in the book as having at least 7 ingrediants. Specifically, Wooster says "[they] don't consider they have a drink unless it contains at least 7 ingrediants". So there might be more. Also, it is a West Indian (Carribean) planter drink. Finally, as the book was written in the 1920's or so, the drink won't contain modern ingrediants like alcopops or anything. Any help in finding this recipe would be great. Thanks!
Ingredients
Green Swizzle
* 3 ounces white rum
* 1 teaspoon green creme de menthe
* 3/4 ounce lime juice
* 1 teaspoon superfine sugar
* 3 dashes Angostura bitters
* Spring of mint
Glass Type: Collins glass
Instructions
Shake the ingredients (use rum from Trinidad if you have it) briefly with cracked ice, then strain into a Collins glass 3/4 full of shaved or finely crushed ice and swizzle. (How do you swizzle? You stick a barspoon or, of course, swizzle stick -- paddle-side down -- into your drink and spin it between your palms, moving it up and down, until the glass frosts up.) Then slip in that sprig of mint and serve it forth. This one is also good in bulk: Just pour the ingredients, multiplied by eight or so, into a pitcher full of shaved ice, swizzle away until the pitcher frosts, and pour 'em out into ice-filled glasses as above.
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1940s Green Swizzle
1 lime
1 tsp powdered sugar
2 oz carbonated water
fill shaved ice
2 dashes bitters
2 oz rum
1 tbsp green creme de menthe
fill carbonated water
swizzle stick
In a 12 ounce Tom Collins glass, squeeze juice of lime. Add sugar and carbonated water and stir. Fill glass with shaved ice and stir thoroughly with swizzle stick. Add bitters, creme de menthe and rum. Fill with carbonated water and serve with swizzle stick in glass, allowing individual to do final stirring. (Makes one 12 ounce serving.)
3 ounces white rum (Jamaican if you can)
1 teaspoon green creme de menthe
1 teaspoon absinthe
3/4 ounce lime juice
2 teaspoons superfine sugar
3 dashes Angostura bitters
2 sprigs of mint
Shake the ingredients and one of the sprigs of mint briefly with cracked ice, then strain into a Collins glass 3/4 full of shaved or finely crushed ice and swizzle. (Stick a barspoon or swizzle stick into the drink and spin it between your palms, moving it up and down, until the glass frosts up.) Then slip in the second sprig of mint and serve.
I've tried it without the absinthe (which is hard to get now, but evidently was common back then), and it was pretty good, but not magical. Good luck!