Cocktail & Other Recipes By Spirit Rum Cocktails

Black River Swizzle

Sponsored by
What's this?

Anyone who enjoys hogo rum is going to love Paul McGee’s inspired take on the Rum Swizzle. Just make sure you add the right Jamaican rum.


  • 1 oz Appleton Estate Signature Blend rum
  • 1 oz Appleton Estate Reserve Blend rum
  • 3/4 oz Sorrel syrup*
  • 3/4 oz Fresh lime juice
  • 1 dash Angostura bitters
  • Garnish: 1 dash Scotch bonnet tincture**
  • Garnish: Mint sprig
  • Garnish: Grated nutmeg


  1. Add all the ingredients into a Collins glass over crushed ice.

  2. With a swizzle stick, churn vigorously and add more crushed ice.

  3. Garnish with a mint sprig and grated nutmeg.

  4. *Sorrel syrup: In a large stock pan, add 1 tsp allspice berries, 1 tsp cloves and 2 large cinnamon sticks and crack with a muddler. Over medium heat, toast for 3 minutes, then add 3 cups water and let boil. Stir in 1 oz ginger, 3/4 oz cut hibiscus and 3 cups sugar until sugar dissolves (about 5 minutes). Place in container and refrigerate overnight. Stir and strain before using.

  5. **Scotch bonnet tincture: In a blender, add 2 scotch bonnet peppers and 10 oz Wray & Nephew overproof rum and blend for 30 seconds. Let sit overnight and strain through cheesecloth.