Carmen Aboy Valldejuli

Cruzan Swizzle

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

  • 1 bottle (⅘ quart) St. Croix rum
  • 4 ounces fresh lime juice

Method

  1. Pour all ingredients in a large pitcher and mix well with swizzle stick, until pitcher frosts.
  2. Serve, unstrained, in tall glasses.