Salute the Swizzle – Swizzle Inn Travel Video duration – 5.57 minutes Swizzle Inn Bailey’s Bay, Bermuda Travel Video Gourmet - 72 hours The Rum Swizzle – The Origin Interesting décor, Jay Jay Correia Owner and Manager That’s one way of putting it, yes. … Ah, everyone asks me how it evolved. I’m not exactly sure how but I certainly know very soon after it opened in the 30’s in the 40’s. Particularly, remembering in the 40’s we had the Americans here, during the war based here. Names were scribbled on the walls, started happening and also our visitor’s back, which we still have, date back to the 1943 and have as many people we can sign notes. The business cards started happening, I believe, in the early 50’s and whilst I don’t think we have any cards from the 50’s here, all these cards, you can tell by the look of them, they’ve all been here an awfully long time. I heard that this place was with your family for a long time. Yes it has. It’s a…my father and my mother took it over in 1962, it’s a…and I’ve been here running it since 1990. So, in 1932 it started as a pub and the owners at that time, wanted to create a drink that’s unique to the pub and indeed, unique to Bermuda and they came up with the Rum Swizzle, which is a combination of the local rum here, which is Gosling’s Black Seal Rum. At that time, they threw in some Barbados rum, and basically took the ingredients, which were, in the 1930s in Bermuda were pretty limited, so they added some pineapple juice, some orange juice, a little bit of lemon juice, some Angostura bitters, a few – of fruit liqueur, basically threw in what they could and came up with this wonderful libation Rum Swizzle and it stuck. And over the years, it has been a popular pub for visitors and locals. In the 70’s the restaurant was added on and then it became a full scale restaurant and pub and it’s just growing from strength to strength from here. Well I’ve been here a full ten minutes and I don’t have a swizzle in my hand yet! Yeah, we got to do something about that. Now I haven’t, I haven’t made one in a while … but I think I still got it figured out how to do one, so.. You’ll show me how? Sure, you want to go get it? Ok Let’s go Well, you want to learn how to make a swizzle? I sure do Ok good well let’s get started. Now, of course, for any good cocktail, the first ingredient is the liqueur. The main word here is Gosling’s Black Seal Rum. Ok. Why do you use this? Well that’s the rum that’s from Bermuda, from the 1800’s - 1809 Gosling’s started making it. It’s obviously the key ingredient. So let’s start with that. Anybody who’s had a rum swizzle in Swizzle Inn knows that the rum is a very generous part of the cocktail. So we’ll do that. Since we’re on camera, we’ll put an extra shot in and put that... Next ingredient is Gosling’s Gold Rum which is a wonderful rum, it’s actually, originally from Barbados, I believe. But it is a really good rum, it’s got just a touch of sweetness to it and it goes, mixes up very much with the Black Seal Rum. And next ingredient is triple sec, a little bit of that in there which is a little bit of sweetener in there for it, and then the other key ingredient is, I think, only available here in Bermuda and Trinidad, a product called Falernum. And what it is, it’s just a sweetener which is I guess similar to grenadine, it’s made from fruits and actually some flowers, it is syrupy, it doesn’t contain any alcohol but it adds a nice flavor to the cocktail. So in other parts of the world, can I substitute grenadine for this? Grenadine, if you didn’t want to change the color of the drink, so that it’s unique, like this Swizzle Inn one, simple syrup is fine which is equal parts of sugar and water. But this adds a little bit of nice flavor. I like that. So far we have this much alcohol. Yeah, that’s exactly how we make it. We actually make it in large batches as well. It’s four gallons at a time and two gallons is alcohol and two gallons is the rest of the stuff. Back when they started this, alcohol was cheaper than the juices, so that’s why, but anyhow This here is pineapple juice, so we throw that in there. And this is orange juice here and that goes in, and this here is unsweetened lemon juice, which we put a little bit less of that in, and the other key ingredient is Angostura bitters, which is...you find that in a lot of cocktails, they put a touch of that in so…just a few drops of it Just a little squirt It just, it just imparts a nice flavor and it counteracts some of the sweetness in there as well. Just helps to bring out some of the, some of the other flavors that are in there. So I think we’re all done. We’ve got all the ingredients in there. The only thing left to do is put this on top and Can I do the honors? Should I get out of the way? Yeah, you should actually. So far so good. Ok Alright good. Got a good head on that. That’s perfect. Is it supposed to be foamy like that? Exactly, that’s perfect. Great Ok go ahead and grab those glasses over there and we’ll... Are these the glasses in which they are traditionally served? Yup. They sure are. They’re always strained into cocktail glasses. And, let’s see if I still have the magic touch. Oh it looks good. Well it smells good too. I can’t wait...there we are. It is happy hour time, right? I mean it’s five o’ clock, the happy hour? It’s close enough exactly. So give it a go. Go for it. Thank you very much Lorraine, thank you for coming to Swizzle Inn and… Here’s to my first swizzle! There you go cheers!! Pretty good It really is. A fine vintage stuff, even if I say so myself. Now don’t forget our motto “Swizzle in and swagger out. I’m going to swagger over to a table. Would you like to join me? Sure let’s go.