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Holiday in Hamilton

A seasonal swizzle named after Bermuda’s capital city.

Gingerbread syrup and a bit of tawny port bring a beautiful bouquet of spice to this rum-based holiday drink.


  • 1 1⁄2 oz. spiced rum
  • 3⁄4 oz. Caribbean gingerbread syrup
  • 1⁄2 oz. tawny port
  • 1⁄4 oz. lemon juice
  • 2-3 dashes Angostura Bitters
  • Tools:swizzle stick
  • Glass:Collins
  • Garnish:gingerbread man and powdered sugar


Add all of the ingredients to a Collins glass and pack three-quarters full with crushed ice. Swizzle the drink until the glass is frosty. Top with crushed ice, then garnish.

Caribbean Gingerbread Syrup: In a saucepan, combine 1 cup of brown sugar, 1 cup of water, 1 cup of diced pineapple, 1⁄2 cup of diced fresh ginger, 2 cinnamon sticks and 10 whole cloves. Bring the mixture to a boil, then simmer for 20 minutes. Cool the syrup, then strain and refrigerate for use within 10 days.


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