This recipe was first published as part of our trend feature on Swizzled Cocktails.
Nastassia Martin – El Dorado winning swizzle in 2012
40ml El Dorado 15
15ml El Dorado 3
20ml Yellow Chartreuse
10ml Rum and raisin syrup*
25ml Grapefruit juice
5–7ds Peychaud’s bitters.
Swizzle with crushed ice in a tall glass, top with more crushed ice and garnish with a mint sprig and pineapple frond.
* Macerate raisins (and other dried fruit if desired) in El Dorado 3 for a week or more, then add demerara sugar in a 1:1 ratio and shake to dissolve. Martin wanted to capture the traditional Trinidadian flavours of her youth, where rum-soaked dried fruit is used for celebratory cakes.
