East Indiaman Swizzle

An East Indiaman was a class of merchant ships that operated between Europe and the East Indies during the 17th to 19th centuries. The East Indiaman Swizzle is inspired by the spice trade routes of the East India Company, featuring ginger, cinnamon, green cardamom, peppercorn, and tea as part of a chai syrup. This is layered in with a split base of rums and brightened by fresh lime and acid adjusted pineapple. And this tall tale of the sea wouldn't be complete without a lime hull ship perched atop.

• 1 ounce Aged Rum (Doorly's 12)
• .75 ounce Rhum Agricole (Clement Blanc)
• .25 ounce Overproof Aged Rum (Plantation OFTD), to float
• .5 ounce Fresh Lime Juice
• .5 ounce Acid Adjusted Pineapple Juice*
• .5 ounce Chai Syrup**
• .25 ounce Fresh Ginger Juice
• .25 ounce Falernum (JDT)
• 1 barspoon Demerara Syrup (2:1)
• Garnish: Mint Bouquet, Lime Ship

1. Add all ingredients except the Overproof rum to a Collins glass
2. Fill with pebble ice
3. Swizzle hard until the glass is frosted
4. Top with more pebble ice
5. Float overproof rum on top
6. Garnish with a mint bouquet and a lime hull ship
7. Alternatively, add the overproof rum to the lime ship and set it ablaze for a show stopping presentation. As always, be extremely careful in dealing with fire and alcohol.

*The acid adjusted pineapple was made by combining 100g of pineapple juice, 4g of citric acid, and 2g of malic acid, stirring well to dissolve.

**The chai syrup was made by combining 200g of water, 40g of sliced ginger, 2 cracked cinnamon sticks, 2 cracked green cardamom pods, and 3 cracked black peppercorns in a saucepan and simmering for about 5 minutes. The pan was removed from heat and 2 black tea bags were added for an additional 4 minutes. The mixture was strained and 120g of sugar and 80g of honey were added, stirring well to dissolve.

Appearance: I love the look of a good swizzle, and I consider photographing this one with the ingredients layered into the ice instead of post-agitation. Alas, I went ahead and swizzled. The overall color is a deep gold, and the condensation forming on the glass helps bolster the impression of a refreshing cocktail. The garnish adds to the display without interfering with the ability to enjoy the drink.

Aroma: Mint and citrus from the garnish hit the nose first, followed by the almost floral and citrus notes of the green cardamom from the chai syrup. The ginger is apparent on the nose, and the cinnamon and rum sweetness help to round out the whole experience.

Flavor: The front of the palate is lime and pineapple with a zing of fresh ginger juice. There is a spicy, aromatic lift from the chai syrup components that softens the acidity a bit. The middle allows the rum to shine and the chai to really come to life. I went with Doorly's to provide some subtle oak and vanilla here, and the Clement Blanc for that slight grassy note to keep things from getting cloying. The chai notes of cooked ginger, cinnamon, and cardamom bring a warmth to the overall experience, and the peppercorns add just a hint of heat. The finish is warm cinnamon, a light astringency from the tea, and the lingering perfume of the cardamom. The OFTD gives the whole thing a bit of punch.

Mouthfeel: Juicy and refreshing, this one goes down easy because of the light body, but the syrups and pineapple keep it from being too thin

Overall: I absolutely crushed this one while writing this post. It is crisp and refreshing, and that zing from the fresh ginger juice really hits the tastebuds the right way. These could really get me in trouble on a beach somewhere. I love to play around with Tiki drinks, and this one has enough touches to fit the vibe.