Schnelwar Swizzle (Puritan & Company)

Alexis Jesup

This strong yet easy-drinking swizzle from Puritan & Co. owes its name to Steve Schnelwar, the head bartender at GrandTen Distilling in South Boston. Fittingly, the drink makes use of a GrandTen spirit: Wire Works Special Reserve Gin, which is aged in bourbon barrels.

The drink also calls for an equal share of Beefeater, as the two distinct gins complement the cinnamon syrup and lime juice that round out the cocktail. “The Special Reserve is barrel-aged, so it has a lot of that vanilla and cinnamon flavor, where Beefeater is really citrusy,” says bar manager Justin Baker.

The use of two gins also helps moderate the flavor. The barrel aging of the Special Reserve gives it more pronounced oaky tones that could be overwhelming in a two-ounce pour—but it works nicely as part of a duet.

As a swizzle, the drink only needs to be poured over crushed ice before swizzling. But if you don’t have any crushed ice on hand, Baker recommends shaking the ingredients with regular ice and then pouring—without straining—directly into a highball glass.

The drink’s combination of gins, citrus, and a generous Angostura float allows it to be refreshing without losing its bite, making it an ideal cocktail for a transitional moment.

“It has some of those cinnamon spice notes of winter drinks, but it’s also citrusy and light for the spring,” Baker says.

Schnelwar Swizzle
1 ounce Wire Works Special Reserve Gin

1 ounce Beefeater Gin
¾ ounce cinnamon syrup*
¾ ounce lime juice
6 dashes Angostura bitters

Add gin, cinnamon syrup, and lime juice to a highball glass filled with crushed ice and swizzle. Top with Angostura.

*Cinnamon syrup (yields about 1 quart)
½ quart water

½ quart sugar
8-10 cinnamon sticks

Add all ingredients to a saucepan over medium heat and bring mixture to just under a boil, stirring to combine. After one minute, remove saucepan from heat and cover. Once mixture has cooled, strain into a sealed container and refrigerate. Keeps for up to three weeks.

Brian Samuels

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