Kaiteur Swizzle (Smuggler's Cove Recipe)

The Kaiteur Falls in Guyana are a Niagra-scale waterfall on the Caribbean island. The Swizzle may have some of its origins--at least its preparation--in the island itself. The important part of the recipe, however, is the use of Guyana rum like Pusser's. This is a small batch pot still rum with lots of character. It's further spiced by falernum and Angostura bitters.

It is key to a Swizzle to use crushed ice and to stir using a Swizzle stick or bar spoon. Keep up the stirring and adding ice until the glass freezes over.

Another important part of preparation is the napkin wrap. Open a beverage napkin and fold two opposite corners to make an obtuse isosceles triangle. Fold the top of the short side down to create a band. Wrap and tie this band around the glass.

You can see my napkin wrap has chickens on it. Not at all inappropriate when considering that this is a Guyana drink.

• 2 oz. Pusser's Navy rum
• 1/2 oz. Falernum
• 1/2 oz. maple syrup
• 3/4 oz. lime juice
• 2 dashes Angostura bitters 

Combine all ingredients with crushed ice in a Collins glass. Stir with a Swizzle stick and add more ice. Continue stirring until the outside of the glass frosts over. Garnish with a mint sprig.