Ever since we read Hunter S. Thompson’s “The Rum Diaries” we’ve been envisioning ourselves in vintage sunnies, sipping rum swizzles by the sea, mamacita. The Swizzle is an island drink, and a relatively new one, the invention of which coincided with the arrival of ice to the islands in the mid 1800’s. This was a big deal, one that, in this heat, we can truly understand in the same way that we go giddy when we hear the ice-cream truck cruising our block. Someone is bringing the cool. The addition of shaved ice, in all of its glorious curlicues and condensation-making flights of fancy, and the “swizzle”—the swishy frothing that might just become our new dance move—conspire to turn this classic rum cocktail into a long, tall, cool drink that chills you from the inside and feels great rubbed against your collarbone. We feel the same way about Minuit Douze’s Gracie camisole and bloomer. Both are a cool luxury on a hot day.
1 barspoon superfine sugar
1/2 oz. lime juice
2 oz. good rum
finely cracked or shaved ice (if you’re feeling lazy or too damn hot to shave anything, crushed ice from the ice maker will do)
In a Collins glass, stir sugar with lime juice. Add rum. Fill glass all the way with ice. Add seltzer to fill. Swizzle until the glass frosts or you tire of swizzling, whichever occurs first. Shake in 6 to 8 dashes Angostura bitters—enough to cover the top. Add a straw. Sit down for a little QT with Hunter S…Gonzo never looked so gorgeous.