Twenty Seventy Swizzle

Twenty Seventy2

1/2 oz fresh lime juice
1/2 oz Demerara 2:1 simple syrup
1/2 oz honey syrup (1 part honey/1 part water)
1/4 oz St. Elizabeth Allspice Dram
4 drops Pernod
2 dashes Angostura Bitters
Pinch fresh ground nutmeg
1 oz Angostura 1919 Rum
1 oz Lemon Hart 151 Demerara Rum

Build it in the serving glass (Collins). 
Add all ingredients to glass, fill with crushed ice and swizzle with (ideally) a lele from Martinique, or the back of a bar spoon, until it starts to frost. 
Top up with additional ice as needed.  Wrap a cocktail napkin around the glass.
Extra points for figuring out where the name comes from.

"The Twenty Seventy Swizzle was born of a night of experimentation.  I was sitting with one of my best regulars, Ron Roumas, at the bar and I said I wanted to craft a great swizzle based on my favorite parts of other swizzles, like the Queen's Park and the 151 Swizzle.  This is what we came up with.  Its pays homage to the Queen's Park by using Angostura bitters and rum, plus some Demerara rum from their neighbor to the south, Guyana.  Spices are both Caribbean and Tiki inspired." - Martin Cate, Smuggler's Cove

Martin Cate

The Celebrity Bartender 
Martin Cate is a San Francisco-based rum and exotic cocktail expert and the owner of Smuggler's Cove San Francisco - a bar designed to celebrate the incredible diversity and versatility of the world's most exciting spirit: Rum. Smuggler's Cove offers a whole new approach to rum by featuring cocktails from over three centuries of rum history: From the oldest colonial drinks to the exotic cocktails of legendary tiki bars & beyond.  In a recent global industry survey for Drinks International Magazine, Smuggler’s Cove was named #19 of the Top 50 Bars in the World.  Smuggler’s Cove was named North American Cocktail Lounge of the Year at the 2011 Nightclub & Bar Awards, one of the ten best cocktail lounges in America by Travel + Leisure Magazine, and one of the 2011 Top 50 Bars in America by Food & Wine Magazine.  Smuggler's Cove was also voted Best Overall Bar in 2010 and Best Cocktails in 2011 in the annual SF Bay Guardian Readers Poll and Best New Cocktail Lounge in the United States by Bon Appétit Magazine in August 2010. Named by the San Francisco Chronicle as one of six Bay Area bartenders "essential in defining cocktail culture here and across the country," Martin and his original cocktails have been featured in The New York Times, Wall Street Journal, Washington Post, San Francisco Magazine, Playboy, Sunset, Bon Appétit, Food & Wine, 7x7, The Atlantic, GQ, Details, San Francisco Chronicle, Huffington Post, USA Today, Today Show, and more. Martin is a certified IBA Spirits Professional and member of the United States Bartenders Guild. He is also a passionate rum collector, having been to over seventeen distilleries in twelve countries. He is a tasting judge for rum competitions across the US, Europe and the Caribbean, and has conducted seminars at Tales of the Cocktail, The Hukilau, Bourbon and Branch's Beverage Academy, Bartender’s Choice Awards in Stockholm, and Tiki Oasis. 

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© Dave Russell 2017