Third Wave Swizzle

Today's cocktail is truly a treat for the senses and a unique take on the classic Swizzle found on many tiki bar menus around the world. Created by Ryan Lotz at Shore Leave in Boston, this recipe is described as a tropical riff on the Espresso Martini and was adapted from the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.

Start by making yourself some delicious homemade honey simple syrup, then incorporate your London dry gin of choice along with coffee concentrate and ginger. And be sure to give everything a good stir with a swizzle stick – a long bar tool with a paddle-like end. If you don't have one, a bar spoon or reusable straw will do just fine.

Feel free to get creative and adjust the recipe to your needs. This drink is great solo or swizzled in a pitcher and served at your next party.

(Originally published 6/21/24)

Author

The Elevated Craft Team

Category

Cocktails

Ingredients

• 2 oz. London Dry Gin
• 1 oz. Honey Simple Syrup (recipe below)
• 3/4 oz. Lemon Juice, freshly squeezed
• 1/2 oz. Cold Brew Coffee Concentrate 
• 1/4 oz. Ginger Syrup

Directions

1. Make homemade honey simple syrup by combining 1 cup of honey and 1 cup of water in a medium saucepan. Bring to a simmer and stir occasionally until the honey is dissolved, about 5 minutes. Let cool completely, then pour into an airtight container and store in the fridge for up to one week.
2. Fill a Hybrid Cocktail Glass with crushed ice. Add all of your ingredients and insert a swizzle stick (or long bar spoon). Spin between the palms of your hands to mix everything up until the drink starts to froth.
3. Garnish with a lemon wheel.