INGREDIENTS

INSTRUCTIONS

MARTINIQUE SWIZZLE
KONA SWIZZLE
KINGSTON SWIZZLE
Swizzle is a pretty broad term for a class of drinks.  Here is some
information and recipes from from Trader Vic's Bartender's Guide:
"Swizzles originated in the West Indies, where everything, including hot
chocolate, is swizzled.  A swizzle stick is the branch of a tropical bush
with three to five forked branches on the end. You insert this in the glass
or pitcher and twirl the stem rapidly between the palms of your hands. By
rapid swizzling with fine ice, you'll get a good outside frost such as on a
Julep. Of course you won't get this frost if you haven't used enough
liquor; a generous amout of liquor is important. Most true Swizzles,
because of their origin, call for rum; but nearly all punches can be
swizzled.  Punches for three or four people can be mixed in a pitcher with
fine ice and swizzled until the pitcher frosts, and then poured into tall
glasses.  Simple, good, really a good drink."
MARTINIQUE SWIZZLE: Squeeze lime juice into 14-ounce chimney glass filled
with shaved ice; save shell.  Add remaining ingredients.  Swizzle untill
drink is uniform. Decorate with spent lime shell, fresh mint, and a long
stirrer.
KONA SWIZZLE: Squeeze lime juice into 12-ounce sling or punch glass,
filled with shaved ice; save lime shell. Add orgeat and rums. Swizzle until
drink is uniform. Decorate with spend lime, fresh mint, and fruit stick.
Here's a hot drink: KINGSTON SWIZZLE: Squeeze lime juice into 12-ounce
glass; add spent shell.  Add sugar, and stir well.  Add rum and enough hot
water to nearly fill glass.  Serve with swizzle stick.
DON@SHADOW.NET
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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