While stationed in Bermuda years ago, one of our favorite local pub drinks was a Bermuda Rum Swizzle. I have kept a recipe booklet from Gosling Bros. Ltd of Hamilton, Bermuda for all of these years and have their recipe for the drink.

Bermuda Rum Swizzle 

Into a pitcher 1/3 full of cruised ice add:

• 6 oz Goslings Barbados Rum 

• 2 oz Dark Jamaica Rum

• 1 oz Apricot Brandy

• Juice of 4 fresh limes

• 1 1/2 oz of Barbados Falernum

• 4 dashes of Angostura Bitters

Churn vigorously with a swizzle stick until frothing head appears and strain into sour glass. Or mix with a cocktail shaker. 

It is different from the recipe on your web site, but I can guarantee that it has a magnificent flavor. 

Ron Getman
CLIA Certified Master Cruise Counsellor
Getman Cruise & Travel
www.getmantravel.com
941-725-4500

Sarasota, Florida

PINEAPPLE CAIPIRISSIMA *

Ingredients

This is actually a caipirissima with white rum not cachaca.

2 ounces Bacardi 8 year old

4 small skinless wedges of fresh pineapple

4 eighths of a lime

Half ounce simple or Demerara syrup

Half ounce Velvet Falernum

Rock glass

Preparation

Place lime quarters and pineapple pieces in the bottom of mixing glass, add the Velvet Falernum and the syrup and muddle extracting the juice and the oil in the skin from the lime quarters. Chill a rocks glass with cracked ice. Add Rum to the mixture in the mixing glass and dump the ice into the mixing glass and shake well. Pour the entire contents of the mixing glass back into the chilled rocks glass and serve.

CAIPIRISSIMA De UVA

Ingredients

 2 ounces Bacardi White Rum

4 eighths of a lime

4 seedless grapes

Half ounce simple syrup

Half ounce Velvet Falernum

Rock glass

Preparation

Place lime quarters and the grapes in the bottom of mixing glass, add the Velvet Falernum and the syrup and muddle extracting the juice and the oil in the skin from the lime quarters. Chill a rocks glass with cracked ice. Add Rum to the mixture in the mixing glass and dump the ice into the mixing glass and shake well. Pour the entire contents of the mixing glass back into the chilled rocks glass and serve.

CAIPIRISSIMA

Ingredients

2 ounces Bacardi White Rum

4 eighths of a lime

Half ounce simple syrup

Half ounce Velvet Falernum

Rock glass

Preparation

Place lime quarters in the bottom of mixing glass, add the Velvet Falernum and the syrup and muddle extracting the juice and the oil in the skin from the lime quarters. Chill a rocks glass with cracked ice. Add Rum to the mixture in the mixing glass and dump the ice into the mixing glass and shake well. Pour the entire contents of the mixing glass back into the chilled rocks glass and serve.

GIN  RAY*

Ingredients

One and a half ounces Bombay Gin

Half ounce of Velvet Falernum

Quarter ounce simple syrup

4 ounces fresh orange juice

Preparation

Build in a highball glass over ice and stir. Garnish with an orange slice.

CHERRY CAIPIRISSIMA*

Ingredients

2 ounces Bacardi White Rum

4 eighths of a lime

4 fresh pitted cherries

Half ounce simple syrup

Half ounce Velvet Falernum

Rock glass

Preparation

Place lime quarters and cherries in the bottom of a mixing glass, add the Velvet Falernum and the syrup and muddle extracting the juice and the oil in the skin from the lime quarters. Chill a rock glass with cracked ice. Add Rum to the mixture in the mixing glass and dump the ice into the mixing glass and shake well. Pour the entire contents of the mixing glass back into the chilled rocks glass and serve.

MERENGUE*

Ingredients

One ounce Bacardi 8 year old

Half ounce Orange Curacao

Quarter ounce Maraschino Liqueur

Three quarter ounce fresh Lime Juice

Three quarter ounce Velvet Falernum

One ounce Grapefruit Juice

Preparation

Shake all ingredients with ice and strain into an ice filled double old fashioned glass. Garnish with lime.

PRESTIGE COCKTAIL*

Ingredients

One ounce Bacardi 8 year old

Quarter ounce Martini & Rossi dry vermouth

Quarter ounce fresh lime juice

Three quarter ounce Velvet Falernum

One ounce Pineapple juice

Preaparation

Shake with ice and strain into a chilled double cocktail glass. Decorate with a pineapple wedge and lime peel garnish.

QUEENS PARK SWIZZLE

Ingredients

2 ounces Bacardi 8 yr old

Three quarter ounce fresh lime juice

6 to 8 mint leaves

Half ounce simple syrup (brown sugar)

Half ounce Velvet Falernum

3 dashes Angostura bitters

Preparation

Pour all the ingredients above into a tall glass filled with shaved ice and swizzle.

VELVET BREEZE*
Ingredients

One ounce Stoli Ohranj Vodka
One ounce Velvet Falernum*
Four ounces Florida Grapefruit Juice
Two ounces  Ocean Spray Cranberry Juice

Preparation

Build ingredients in a highball glass over ice and stir. Garnish with a mint sprig and lime wedge.

VELVET FOG*
Ingredients

One and on-half ounces Turi Vodka

One half ounce fresh lime juice

2 dashes Angostura Bitters

One ounce Velvet Falernum Syrup

One ounce fresh orange juice

Preparation

Shake all the ingredients well with ice and stain into a chilled martini glass. Garnish with a flamed orange peel and fresh grated nutmeg.

PERFECT PASSION*

Marinade Recipe

Mash fresh strawberries and Lichees together. Add one part Velvet Falernum syrup and 1 part Lichee canned syrup to the mixture. Marinate over night. Strain off the juice from the fruit, but retain the fruit for a second batch.

Drink Recipe

One and a half ounces Turi Vodka

One and a half ounces Marinade

Half ounce fresh lemon juice Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a cherry stuffed lichee nut.

TAYLOR MADE*

Ingredients
One and one half ounces bourbon whiskey
1 ounce Florida grapefruit juice
One half ounce honey syrup (honey dissolved in a little water to facilitate mixing)
One quarter ounce Taylor's Velvet Falernum (this product is from Barbados and just released on the American market)
One ounce cranberry juice

Preparation
Shake well with ice and strain into a cocktail glass. Garnish with a slice cut from a quarter of Florida grapefruit on the rim of the glass

PERFECT COOL*
Ingredients
One and a half ounces Bombay Gin
Half ounce Velvet Falernum
Half ounce simple syrup
Three quarter ounce fresh lime juice
Half ounce Berentzen's Apfelkorn (Apple Liqueur)
1 thin wheel of English cucumber

Thin slice of Green Apple
kosher salt mixed with dry thyme.
Preparation
Prepare a martini glass by wetting the outside of the rim with lime, then dab it carefully in the mixture of kosher salt and dried thyme to "frost" the rim of the glass with the flavor. Shake the first six items on the list above well in your cocktail shaker with ice and strain them into the prepared glass and float the thin wheel of cucumber on top.

POMTINI*
Ingredients
One and a half ounces of vodka

1 ounces pomegranate juice

One and one half ounces Florida grapefruit juice

quarter ounce fresh lime juice

Half ounce Honey Syrup

Half ounce simple syrup

Quarter ounce Velvet Falernum

*Indicates Originals By Dale DeGroff

              Rum Swizzle: 

2 oz rum 
1 oz lime juice   
1 oz Pinapple juice 
1 oz Orange juice
¼ oz Velvet Falernum

Shake with ice and pour into Highball glass. Garnish with Slice of Orange and a Cherry

               Corn ‘n Oil

1oz Rum
1oz Velvet Falernum
Add a dash of Bitters

Stir, pour over crushed ice and drink with pleasure

Created by Dale DeGroff -
King Cocktail

Click on picture to go to Dale's site

Click here to see write-up on egullet.com with more details.

Created by Dale DeGroff
 -
King Cocktail