Coffey Park Swizzle
This was the first of many sherry-based cocktails Alex Day created at Death & Co NYC, and a tribute to the Queen’s Park Swizzle, the most classic drink in the category. Here, we adapted the recipe to serve a crowd and fit our Stirred Set, a stylish three-piece home bar kit made in collaboration with Material. (For the original single-serving recipe, see our book Death & Co: Modern Classic Cocktails).
Coffey Park Swizzle
Makes 4 drinks
12 mint leaves
3 ounces Ginger Syrup (see Note)
4 ounces Barbancourt 3-Star rum
4 ounces Lustau Amontillado Sherry
1 ounce Velvet Falernum
3 ounces fresh lime juice
Angostura bitters
Garnish: 4 mint sprigs
In a pitcher, use the bar spoon to gently muddle the mint leaves and ginger syrup. Add the remaining ingredients and fill the pitcher with ice cubes. Stir until cold, then strain into 4 double old-fashioned glasses. Use the spoon to crack a few ice cubes into each glass (you’ll want each drink brimming with cracked ice). Add a couple dashes of Angostura bitters to the top of each drink, then garnish with a mint sprig.
Note: To make ginger syrup, combine 100 grams fresh ginger juice with 150 grams unbleached cane sugar in a bowl and whisk until the sugar has dissolved.
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