This summery cocktail from Bay Area bartender Christian Suzuki-Orellana has the makings of a classic swizzle, with a little twist here and there. Instead of the typical rum, this drink calls for vodka and fino sherry; the vodka makes a good neutral base, while the fino brings a savory, almost nutty element. Both are great for building on with punchy, fragrant flavors, like Thai basil, freshly squeezed lime juice, and Fever-Tree’s Sparkling Lime & Yuzu—tangy-sweet and floral, with fresh Tahiti limes and pressed oil extract from Japanese yuzu.
The crushed ice is a swizzle must-have, and it’s easy to make it yourself with a kitchen towel and wooden mallet. For a swizzle to *technically* be a swizzle, you should also use a swizzle stick to combine the ingredients in the glass. But if you don’t have one, there are plenty of alternatives—a bar spoon, fork, chopstick, really anything you’ve got handy–and we promise your swizzle will be sip-worthy no matter what you make it with.
This recipe is shared in partnership with Fever-Tree. —The Editors
1 1/2 ounces
Fever-Tree Sparkling Lime & Yuzu
freshly squeezed lime juice
fresh Thai basil leaves, plus more for garnish
In This Recipe
Crush the ice by adding ice cubes into a Lewis bag, plastic bag, or between a folded towel. Use a wooden mallet or muddler to crush the ice, then set it to the side.
Slap the Thai basil leaves in your palm to release their aromatic oils, then add them to a Collins glass (or any tall glass you have handy).
Add the vodka, fino, lime juice, and simple syrup to the glass, along with the crushed ice. Using a swizzle stick, gently swizzle the ingredients together until well combined.
Top off the drink with the Fever-Tree Sparkling Lime & Yuzu and more crushed ice. Garnish with a few Thai basil sprigs and serve.