R2-t2: With Garrett Weinzierl

Katie and I are back talking cocktails. On this episode we’re cracking open our new rum bottles and making a Twenty Seventy Swizzle. See below for links to the cocktail tools we mentioned in this episode.The Twenty Seventy Swizzle1⁄2 ounce lime juice 1⁄2 ounce demerara syrup1⁄2 ounce honey syrup1⁄4 ounce St. Elizabeth Allspice Dram 1 ounce column still aged rum (Zacapa 23)1 ounce black blended overproof rum (Plantation O.F.T.D.)1 dash Absinthe (original calls for Herbsaint instead of Absinthe) 1 dash Angostura bitters Assemble ingredients in a Collins or similar highball glass. Fill the glass 3/4 full with crushed ice and swizzle till extremely cold. Top with crushed ice, garnish with mint, nutmeg, and a swizzle napkin wrap.This show is supported by the Patrons over at Patreon.com/r2t2! If you enjoy the podc