Move Over, Mojitos, The Mint Swizzle Is Here
|Oooh, the fourth wall, my notebook, a bounce for light.|
While I may or may not have done all of the above, I did walk into Sotto the other night, a southern Italian restaurant on Pico and Beverly in the old Test Kitchen space, and said, “I have an odd request.” I’m not sure what kinds of other odd requests they hear at the bar, but everyone in my eyesight bristled until I pulled out a bag of mint and set it on the counter. Making me a drink with Maggie’s Mint, a hybrid variety reminiscent of spearmint, was suddenly a relief. Why Sotto? It is one of the few restaurants that lauds their mixologists as much as their chefs, and that fact will guarantee you a solid mixed drink from the bar. (And amazing wood-fired pizzas to pair with them.)
|What you’re supposed to do with a swizzle spoon.|
My mixologist, Kate, came up with a swizzle; an agitation technique that lands safely in between shaken and stirred. (The swizzle spoon is that long, twisted, wrought-handled thing I thought was a long stirring spoon at the bar, demonstrating where my culinary knowledge starts to fray.) Lime juice brightens the drink, rum softens it, bitters give it some heft and the presentation is sophisticated yet fun. The most important people in my life; my contractor, my accountant, my mixologist.
Recipe courtesy Kate Grutman, Sotto Restaurant
Gently muddle mint in bottom of glass with swizzle spoon. Pour in rum, lime juice and simple syrup, add ice until glass is 3/4 full. Agitate with swizzle spoon. Top with bitters and garnish with mint. Serve.
You can use any white rum, but agricole is a pot-distilled, unaged variety, explaining its lack of tannins and color. The pot-distilled process brings a woodier, fuller flavor to it than other rums.
|Queen’s Park Swizzle|