Swizzle Sticks Revisited

[SamuraiBartender]

Hello all,
I'd recently posted this same message on the DrinkBoy boards, where an older thread from here was referenced.
What follows is a simple method to construct a makeshift, yet serviceable, swizzle stick at home, complete with photos:

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Here's How:
1. Buy a wooden kitchen spoon (or ransack the kitchen drawer for one).
2. Procure a few short bamboo skewers (they come in a box of about a billion).
3. Saw the spoon end off of your spoon (if you'd like a light muddler on one end of the swizzle, leave a 1/4" of the spoon on).
4. Trim the skewers down to approximately 1 1/4" in length.
5. Select a drill bit one size smaller than the skewers you intend to use (you can't use glue on this, so the fit has to be very tight).
6. Center the bit & drill your first hole ~1/8" from one end of the spoon handle.
7. Use anything that forms a right angle (t-square, protractor &c.) to line the bit up at a 90 degree angle to the hole & drill a second hole about 1/4" from the first one.
8. Use a hammer to gently tap the skewers into the holes - going slowly to make them even on both sides of the handle.
9. Round the edges of the skewers & handle with a file (try not to sand it too much else tiny particles may remain, only to be released later in someone's drink).
10. Wash the whole thing in a dishwasher/by hand. Coat with mineral oil such as you would a muddler.
10a. Smile, whip up a Queen's Park Swizzle & smile again.
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Cheers & Enjoy, let me know if/how this works out for you all...
~Chris

PS - Don't use dowels from the hardware/craft store - only food-grade wood. Don't use glue or varnish either, lest it dissolves off into someone's drink.

[Tiare]

Welcome to the forum!

These looks cool, and to keep you MOR folks busy:

Here is also a link to how to make Pickless Drink Pick Rock Candy Swizzle Stick:

http://www.tikiroom.com/tikicentral/bb/viewtopic.php?topic=25657&forum=10&vpost=332929&hilite=rock%20candy%20swizzle%20stick

[SamuraiBartender]

Cheers & Thanks Tiare; although I haven't posted before I have 'lurked' (is it me or is that the worst 'net expression' ever?) around here for quite some time.
There had been a thread on DrinkBoy re: swizzles that a member of MoR was kind enough to inquire with Mr. Hamilton about. As the solution arrived at there was the same as the one I'd seen here (i.e. go to the Caribbean to get a swizzle), figured I'd spread the word on an alternative.

~Chris
P.S. Really neat garnish by the by...think that'd work with a vanilla (or other spiced-) sugar?

[Tiare]

Cheers & Thanks Tiare; although I haven't posted before I have 'lurked' (is it me or is that the worst 'net expression' ever?) around here for quite some time.
There had been a thread on DrinkBoy re: swizzles that a member of MoR was kind enough to inquire with Mr. Hamilton about. As the solution arrived at there was the same as the one I'd seen here (i.e. go to the Caribbean to get a swizzle), figured I'd spread the word on an alternative.

Its a good alternative and who can travel to the caribbean just like that?
BTW do you have a link to the thread on DrinkBoy?

P.S. Really neat garnish by the by...think that'd work with a vanilla (or other spiced-) sugar?

I haven`t tried this rock candy swizzle stick and garnish but i suppose it would work with spiced sugar as well. If its possible to make rock candy syrup with spiced sugar? and it must be possible i suppose, as its all about over saturation.

BTW i like the woody feel of those other home made swizzle sticks!

[SamuraiBartender]

Here's the link to the DB thread: Tools of the Trade: Swizzle Sticks (http://groups.msn.com/DrinkBoy/general.msnw?action=get_message&mview=0&ID_Message=17621&LastModified=4675666248492792188&all_topics=1)

To be honest I haven't made rock candy snce I was very young - but I was down at the shore this summer past & recall having seen great big ones in different colors & flavors, so presumably a spiced/flavored one would work?

Cheers & Thanks - the swizzle I made is a big improvement on using a barspoon to do the same job, and its good & sturdy too...

[RumBarPhilly]

Ed was kind enough to leave one of his swizzle sticks behind from his visit 2 weeks ago. Supposedly one of my staff members pleaded for it without my knowledge.

Sorry Ed!! :)

[Tiare]

Thanks for the link Samurai, i have forgotten that forum for quite a while.. been here and at the TC too much..

I have for a while been thinking of experimenting with making bitters but have had too many syrups going..I start tonight with a Grapefruit bitter.

[SamuraiBartender]

You saw my spiced lemon bitters post(s) then eh? Think I'll post that recipe here as well - when I began that project I wasn't too sure how it would work out w/ the Rum base, but it turned out brilliantly!
I've just gotten ahold of a bottle of El Dorado's overproof, I may well make a half-batch of another bitters with that..I'm currently thinking either another Lemon (w/Grains of Paradise & more Lavender this time) or a Blood Orange & Lemon bitters. Good luck with the Grapefruit...

[Tiare]

You saw my spiced lemon bitters post(s) then eh? Think I'll post that recipe here as well - when I began that project I wasn't too sure how it would work out w/ the Rum base, but it turned out brilliantly!
I've just gotten ahold of a bottle of El Dorado's overproof, I may well make a half-batch of another bitters with that..I'm currently thinking either another Lemon (w/Grains of Paradise & more Lavender this time) or a Blood Orange & Lemon bitters. Good luck with the Grapefruit...

You are most welcome to post that lemon recipe here because i did not see it..haven`t browsed in that forum so much yet. I`m also interested in hearing how the El Dorado op works as i have ordered a bottle from Germany just yesterday.

I actually happen to have a jar with grains of paradise in my shelf..any suggestions?

[SamuraiBartender]

Sorry Tiare - saw your bit on Grapefruit bitters & assumed when you went to DB you saw the Lemon bitters post I'd done some days ago. To sum that one up - I'd gotten sick of how 'weak/potable' Fee's Lemon bit. is, so I made my own on a rum base.. I'll put that up under rum infusions(?) soon.

Originally I mainly used GoP for homebrewing - it spices up a killer hard cider - after noting Sam Adams uses it in their summer beer. Since then I've discovered its very good in both cocktails (a little bit muddled in a Capirinha is lovely) and infusions:
With its similar flavor profile (& a white pepper-esque heat to boot) I generally substitute it anywhere Cardamom is called for, and sometimes Ginger as well. If you play with either of those (& add GoP) the results are also often good (I've made Ginger beer for mixing with it).

Its flavor pairs nicely against/with Vanilla - I have a bottle of GoP & Vanilla-infused Brugal white floating around in my cabinet (makes a wonderful Honi Honi), as well as a few experimental ounces of Batavia Arrack with some Meyer Lemon peel, Kaffir Lime, GoP & Demerara sugar infused into it..

I also occasionally (in summer mostly) make syrups with it - very good for spicy Moijtos, Rum Sours & certain Swizzles (the Queen's Park with half normal simple & half GoP-simple is a good one). As I said previously, I'm now considering replacing most of the Cardamom in a bitters recipe with GoP too.

Cheers

[SamuraiBartender]

You are most welcome to post that lemon recipe here because i did not see it..haven`t browsed in that forum so much yet. I`m also interested in hearing how the El Dorado op works as i have ordered a bottle from Germany just yesterday.

The El Dorado is quite good imho - much as with their other products. I had considered using it for bitters mosty b/c when making them the higher the proof of the spirits, the better (faster also) the flavors blossom. Also, more water is used to bring it down to a normal bitters-proof (~100) so you thusly get more bitters for your buck. The J. Wray 126 I used (with a touch less dilution than normal) worked just fine, and even the slightly-lower proof I ended up with (about 88) works fine for it.

I'll be sure to update when I've started this bitters attempt - need to get more quassia so it might be a bit.

[Tiare]

Sorry Tiare - saw your bit on Grapefruit bitters & assumed when you went to DB you saw the Lemon bitters post I'd done some days ago.

I found the recipe, looks good, i`ll definetily try it. Got to get all the ingredients..It would be nice to have it posted here, its a good recipe.

Its flavor pairs nicely against/with Vanilla - I have a bottle of GoP & Vanilla-infused Brugal white floating around in my cabinet (makes a wonderful Honi Honi)
Would it be something like this?

Honi Honi

* 1/2 ounce lemon juice
* 1/2 ounce apricot brandy
* 1 ounce GoP & Vanilla-infused Brugal white

Shake well with ice; strain into chilled cocktail glass.

as well as a few experimental ounces of Batavia Arrack with some Meyer Lemon peel, Kaffir Lime, GoP & Demerara sugar infused into it..

THIS sounds intersting! i`m also waiting for a bottle of Batavia arrak..i had a kaffir lime syrup in mind, but this is really something! thanks for the post.

[SamuraiBartender]

I found the recipe, looks good, i`ll definetily try it. Got to get all the ingredients..It would be nice to have it posted here, its a good recipe.

Honi Honi
* 1/2 ounce lemon juice
* 1/2 ounce apricot brandy
* 1 ounce GoP & Vanilla-infused Brugal white
Shake well with ice; strain into chilled cocktail glass.

THIS sounds intersting! i`m also waiting for a bottle of Batavia arrak..i had a kaffir lime syrup in mind, but this is really something! thanks for the post.

Cheers & Thanks! I was just looking at the recipe submission format - only 10 spaces for ingredients means I'll have to get creative when I put it up.

Yeah, that's the one - though I agree with 'Vic when he says to double it!

The van Oosten (I'm assuming) is bloody amazing! Interestingly the company that imports it around here (Haus Alpenz) also brings in a great Pimento Dram. I'll ransack my notes & post the quantities of all the above to add to the Arrack soon. Thanks again & enjoy..

[Tiare]

I`m dying to try that Pimento dram! I make my own now, Chucks #3, but as i have luckily been contacted by someone who wants to trade with me and can send me all these Haus Alpenz stuff, i will soon be able to try it! :D there are also the Creme de violet and other liqueurs to try..
Haus Alpenz is a treasure chest!

[SamuraiBartender]

They sure are - the St. Elizabeth's is great & super versatile - finally got to try the Savoy's Kingston & 'Vics Shingle Stain - they're both very good.
I just got the Creme de Violette several days ago - have yet to try it (smells good though). Think it might take a bit of work to get it to work with rum though - nothing springs to mind at least.

[Tiare]

They sure are - the St. Elizabeth's is great & super versatile - finally got to try the Savoy's Kingston & 'Vics Shingle Stain - they're both very good.
I just got the Creme de Violette several days ago - have yet to try it (smells good though). Think it might take a bit of work to get it to work with rum though - nothing springs to mind at least.

Do you have the recipe for Savoy`s Kingston? the Shingle Stain i have.

...no but you can always mix a proper Aviation..

[SamuraiBartender]

As printed in the Savoy:

Kingston Cocktail
(for 6 people)
3 glasses Jamaica Rum
1 1/2 glasses Kummel
1 1/2 glasses Orange juice
1 heavy dash Pimento Dram
Shake carefully with ice & serve while frothing.

Mr. Craddock additionally notes, "The unique taste of this cocktail is due to Kummel [...] mixed with Pimento Dram [...], without which it would lose all distinction."

While I do intend to mix the Aviation (one of my favs w/ Maraschino) with it...just not sure what rum mixes may work with the stuff.

Cheers

[Tiare]

I can think of Havana Club anejo blanco, maybe?

[SamuraiBartender]

Thinking further on this one - I think you're right on that one Tiare. I've always seen Creme de Violette (& Creme Yvette even) in old books paired against/with flavorful white spirits (most often Gin), so a great white rum would likewise be my best guess. When I've an occasion to open the bottle of CdV I have, I'll play with this combination & see what comes up.

Regarding Havana Club: I am infinately saddened by the U.S.'s (rather foolish) trade embargo; especially since I've had the good fortune to have sampled HC a few times while out-of-country - best Daiquiri I've ever had...
Cheers