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Tipples → Mixed Drinks → Slings → Cocktails → Plain Cocktails → Plain Cocktail Basic Forms

Damerara-class Swizzle Basic Form

Terminus post quem: A.D. 1855 ↔ Terminus ante quem: A.D. 1896

Have the folowwing items:

Service-ware

• 8 fl-oz. glass room tumbler
   (example: Libbey 135)
• drinking straw
   (preferably: 5-inch glass, narrow)
• 4-inch beverage napkin

Tools

• cuting board
• paring knife
• ice scoop
• measuring dessert spoon
   [2 tsp. / ~10 ml.]
• jigger-and-pony measure
   [2 fl-oz. by 1 fl-oz. / ~60 ml. by ~30 ml.]
• disc-ended barspoon

Ingredients

• lemon (whole, for zest-cutting)
   (Citrus limon: Eureka or Santa Theresa)
• crushed ice
• bitters
   (Angostura™ Aromatic gentian bitters are default)
• sugar
   superfine white
• liquor
   (spirits are default)

Instructions

1. Cut a ~1” wide and ~3” long strip of lemon zest with minimal pith and reserve it.
2. Take the room tumbler to the ice. Into it is added:
• • crushed ice — fill (level)
3. Set the iced room tumbler in the work area. Into it is added:
• • gentian bitters — 8 dashes
   [1 teaspoonfull / ~5 ml.]
• • sugar — 1 deszertspoonfull
   [2 tsp. / ~10 ml.]
• • spirit — 1 jiggerfull
   [2 poniesfull / 2 fl-oz. / ~60 ml.]
4. Insert the disc-end of the barspoon into the tumbler and churn the ingredients to mix, chill and dilute until the tumbler becomes frosted.
5. Remove the barspoon and insert the straw. Garnish the drink with:
• • lemon zest (reserved in step #1) — 1 strip
   (twisted zest-side-down over the drink, rubbed on the rim, and put into the drink).
6. Serve the drink on the napkin with the straw protruding at ‘one-thirty o’clock’ from the drinker’s point of view.

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