Traditionally a sour-style cocktail, the Swizzle often features fresh herbs and pebble ice, and it’s mixed with a – you guessed it – swizzle stick. This variation is low-ABV and customizable depending on what herbs you have on hand.
Whether it’s mint or basil, the herbs are muddled with a homemade pineapple-ginger syrup and lime juice and combined with blanc vermouth for an easy-drinking cocktail, which you’ll want to make over and over again. Batch large portions in pitchers for the pool, and top with soda water just before serving.
Serves | 1 |
Caramelized Pineapple-Ginger Syrup (Yields 8 oz)
- 1 cup granulated sugar
- ½ cup water
- 2 cups chopped fresh pineapple
- 1 3-inch piece ginger, peeled
- 6 to 8 mint or basil leaves
- ¾ oz caramelized pineapple-ginger syrup (recipe follows)
- ¾ oz fresh lime juice
- 2 oz blanc vermouth
- soda water, for topping
- lime wheel, for garnish
- fresh mint or basil, for garnish
| Preparation – Caramelized Pineapple-Ginger Syrup | Add sugar and water to a medium saucepan; set over medium-high heat and cook, without stirring, until mixture is a light amber color, 8 to 10 minutes. Add pineapple and ginger. Bring mixture to a simmer and then lower heat to medium low; continue cooking, 8 to 10 minutes. Remove from heat and allow to cool completely. Add mixture to a high-speed blender; blend until smooth. Store syrup in an airtight container in the refrigerator for up to two weeks.
| Preparation – Poolside Swizzle | Add herbs to the bottom of a tall glass. Add syrup and lime juice; muddle lightly until incorporated. Add vermouth. Top glass with pebble ice and soda water. (The herbs should be weighed down by the ice and remain at the bottom of the glass.) Using a swizzle stick or bar spoon, swizzle the ice to mix the cocktail. Garnish with a lime wheel and a bouquet of herbs.