Ahead of the July Fourth weekend, Radio Boston invited back Lonnie Newburn, owner of The Boston Shaker, a craft cocktail supply store in Somerville, and Anthony Mottla, a cocktail consultant for the store and a bartender at Mariel.
This time, they left their signature cocktail shaker at home. Instead, they teach us two other classic cocktail techniques: muddling and swizzling.
Adapted from 'Spirits of Latin America' by Ivy Mix.
2oz White Rum (Mottla recommends Privateer Rum from Ipswich, Mass.)
3/4oz Lime Juice
3/4oz Simple Syrup
8-10 Mint Leaves
1oz Club Soda
Directions: Muddle mint leaves and simple syrup in the bottom of a highball glass. Add lime juice and rum, and fill halfway with crushed ice. Swizzle lightly with a Swizzle Stick or bar spoon until the glass frosts. Add soda water and top with crushed ice. Garnish with a mint sprig.
Third Wave Swizzle
Adapted from 'Easy Tiki' by Chloe Frechette
Cocktail by Ryan Lotz at Shore Leave, Boston, MA
2oz Gin (Newburn recommend Estate Gin from Bully Boy Distillers in Roxbury)
3/4oz Lemon Juice
3/4oz Honey Syrup
1/2oz Cold-Brew Coffee Concentrate
1/4oz Ginger Syrup
2-4 Dashes Angostura
Directions: Combine ingredients in a tall swizzle (or highball) glass. Add crushed ice until the glass is full. Swizzle with a Swizzle Stick or bar spoon until the glass frosts. Garnish with a lemon twist.
This segment aired on July 2, 2020.