Campbell Swizzle

Recipe from Jonathan Pogash

Adapted by Robert Simonson

Updated May 21, 2024

  • Theo Morrison for The New York Times
Media 1 of 1
Cook Time
20 seconds
Rating
3(6)
Comments
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—Robert Simonson

Featured in: It’s Not So Mysterious: The Secret Is in the Swizzle

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Ingredients

Yield:One drink

  • 1 ounce white rum

  • ¾ ounce Velvet Falernum

  • ¾ ounce fresh lime juice

  • ¼ ounce simple syrup

  • 4 dashes orange bitters

  • 1 dash Angostura bitters

  • Mint sprig for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

21 grams carbs; 156 calories; 11 milligrams sodium; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour all ingredients except for mint into a tall glass. Fill glass with crushed ice. Blend ingredients with a genuine swizzle stick or a bar spoon for about 20 seconds. Add more crushed ice to form a mound on top, and top with mint.

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Ratings

3 out of 5
6 user ratings
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Credits

Adapted from Jonathan Pogash, The Campbell Apartment

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