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Cocktail History
The Third Wave Swizzle is a modern tiki cocktail that was created by Ryan Lotz at Shore Leave in Boston, Massachusetts. The recipe is essentially a tropical twist on the popular Espresso Martini that was inspired by Don the Beachcomber’s style of mixing unique syrups with other ingredients. This one calls for a gin base and pairs it with honey, lemon, spicy ginger, and cold-brew coffee concentrate and serves them up in a swizzle format.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Gin: This is a spirit made with juniper berries, botanicals, and alcohol. We used Door County Distillery Gin because it has a light and refreshing juniper flavor. For a mocktail version of this drink, try MONDAY Zero Alcohol Gin in place of the gin.
Honey Syrup: This is a sweetener made with honey and water. We made ours at home using Alex’s simple recipe.
Lemon Juice: This is the liquid juice of a lemon. We used freshly squeezed lemon juice.
Cold-Brew Coffee Concentrate: This is a coarsely ground coffee brewed with cold water for 14-18 hours.
Ginger Syrup: This is a sweetener made with ginger, white sugar, gum Arabic powder, and water. We made ours at home using Alex’s sous vide recipe.
Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.
Coffee Beans: This is the a seed of the Coffea plant.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Paring Knife: This is used to cut citrus into slices or wheels. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
Tweezers: This is used to place the garnish on the drink. We used one from the Stainless Steel Food Tweezers Set.
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Tasting Notes
The Third Wave Swizzle features herbal-tinged and sweet aromas of coffee, has a unique citrus-forward taste that marries sweet honey with spicy ginger, bold coffee, and herbal gin, and leaves with an interesting aftertaste of honey and coffee.
Our Opinion of This Cocktail Recipe: We both thought this drink was a wild ride, and while ginger and honey are certainly not a new pairing to most drinkers, the addition of coffee certainly is unexpected. Though we didn’t find it crushable in the classic tiki sense, we did truly enjoy the bold, flavorful, and overall unprecedented flavors the Third Wave Swizzle gave us.
Kendall’s Take: ⭐⭐⭐⭐
“I wish you could’ve seen the look on my and Alex’s faces when we tasted this drink for the first time. There’s no other way to describe it: It’s just a weird one… but not in a bad way. I had never tasted any coffee drink like it before, and that makes it hard to describe. It has an herbal quality from the gin (which a gin base in a tiki drink is unique in itself), a twinge of spice from the ginger, sweetness from the honey, and then the coffee explodes onto your palate. If you’re a coffee lover interested in a tropical-inspired take on the Espresso Martini, you need to add this to your must-try list.”
Recipe
This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.
Third Wave Swizzle
The Third Wave Swizzle is a modern tiki cocktail that was created by Ryan Lotz at Shore Leave in Boston, Massachusetts. The recipe is essentially a tropical twist on the popular Espresso Martini that was inspired by Don the Beachcomber’s style of mixing unique syrups with other ingredients. This one calls for a gin base and pairs it with honey, lemon, spicy ginger, and cold-brew coffee concentrate and serves them up in a swizzle format.
Ingredients
Method
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Add gin, honey syrup, lemon juice, cold-brew coffee concentrate, ginger syrup, and cracked ice to a tiki or hurricane glass.
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Stir with a swizzle stick or bar spoon for 5-7 seconds.
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Garnish with lemon twist and coffee beans.
