A Taste of Bermuda: A Recipe for Rum Swizzles



By Elaine Magliaro


I hadn’t enjoyed drinking a Rum Swizzle since 1969–the year my husband and I honeymooned in Bermuda–when I got the idea to search for recipes for the cocktail on the Internet recently. I selected one recipe that I tweaked a bit. My taste testers enjoyed my Rum Swizzles…and requested that I make another batch.


Rum Swizzle Ingredients

  • 4 oz. Gosling’s Bermuda Black Rum
  • 4 oz. Gosling’s Gold Bermuda Rum
  • 2 oz. Triple Sec
  • 2 oz. Falernum*
  • 5 oz. pineapple juice
  • 5 oz. freshly squeezed orange juice
  • 2 oz. freshly squeezed lemon juice, strained
  • 4 or 5 dashes Angostura Aromatic Bitters

* If you can’t find Falernum, you can substitute simple syrup for it.


Combine all ingredients in a pitcher and stir vigorously. Pour drink mixture into cocktail glasses filled with ice. Garnish each drink with an orange slice and Maraschino cherry.

NOTE: This is the brand of Falernum that I have used to make my Rum Swizzles:


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12 Responses to A Taste of Bermuda: A Recipe for Rum Swizzles

  1. Anonymously Yours says:

    Sounds great but there are folks like me that won’t leave the punch bowl…

  2. blouise says:

    Got the Falernum at Amazon because I can’t find it here. We’ll give it a go on Thanksgiving.

  3. I like a good rum drink once in a great while. I might try this next time I’m craving a mojito.

  4. Elaine M. says:


    I make my drink mixes ahead of time and store them in the refrigerator in empty wine bottles that have screw caps. That way–I’m all set and ready to go when company arrives. It makes entertaining on the holidays much easier.

  5. Anonymously Yours says:

    Ill guard it for you…… lol

  6. blouise says:


    During holidays my son-in-law’s father and I have a great time mixing drinks for all the guests. This Thanksgiving it is my turn to come up with the “new” libation so your recipe was timely. I will line up all the ingredients then mix with flair. He will be impressed and I will win the bottle of Oban.

    I won 2 years ago with my concoction involving coffee, several liquors, and a flaming orange peel

    , http://www.barnonedrinks.com/tips/articles/totc09/images/totc039.jpg

  7. Elaine M. says:


    I daresay flaming orange peels are way beyond anything that I’ve ever done! I have some more cocktail recipes that I have concocted over the years. I plan to make rum swizzles, pear martinis, lemon martinis, and orange martinis for Thanksgiving.

    My favorite restaurant has the most delicious espresso martinis. I hope to come up with a good recipe for those one day.

  8. blouise17 says:

    After you get the espresso martini recipe to your liking try drizzling a bit of chocolate syrup down the insides of the glass and add very finely chopped semi-sweet chocolate to the rim or lightly sprinkled on top. I like to use vanilla vodka and coffee liqueur in mine though I saw espresso vodka in the store today when I was looking for Falernum. I’ve also used brewed (then chilled) espresso.

  9. blouise17 says:

    The drizzled chocolate syrup is really just for looks so don’t drizzle too much

  10. blouise17 says:

    Another cool move is to put 1 coffee bean in the bottom of the glass or better yet, one chocolate covered coffee bean. A nice little surprise with the last sip.

  11. Elaine M. says:

    Thanks, Blouise! The restaurant uses brewed and chilled espresso. A layer of shaken heavy cream floats on top of the martini…with a little cinnamon. I order the drink instead of dessert when we eat there.

    Here’s a link to the restaurant’s drink menu. They also have weekly specials.

  12. blouise17 says:

    I noticed an ingredient listed was Starbucks Coffee Liqueur which was the best but I believe it was discontinued so I’m back to using Kahlua though I have made my own using bakers chocolate and grain alcohol

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