Swizzle ∙ 3 min ∙ 11.3% ABV ∙
The Electric Avenue is a swizzled tropical highball of gold rum, pineapple and lime juice, sugar syrup, and a ruby port float, served long in a Collins glass. Tart pineapple and lime lead, port adds a faint dried-fruit depth as it settles through the ice, finishing crisp and mint-scented — a poolside sipper.
Electric Avenue was created by Irish bartender Conor Myers of The Exchequer bar in Dublin as his entry for the 2017 Bacardí Legacy Cocktail Competition, a global contest for bartenders sponsored by the rum brand. Myers went on to represent Ireland at the competition's Northern European final in Berlin with the drink, which pairs light rum, pineapple and lime juice with a float of ruby port. The cocktail's bright, layered look, built around the port poured over crushed ice, was designed by Myers to be visually loud and festival-ready, inspiring its name after the vividly colored, high-energy drink he set out to make.
Light gold rum, pineapple juice, fresh lime juice, sugar syrup, and a float of ruby port, swizzled over crushed ice and garnished with a mint sprig. The port sits on top rather than being stirred through, giving the drink a two-toned look in the glass.
Neither — it is swizzled. The ingredients are built directly in the Collins glass over crushed ice and stirred rapidly with a swizzle stick or barspoon to chill and dilute without aerating it like a shake would.
A Collins glass, packed with crushed ice and topped with a mint sprig.
It is a light, sessionable drink at about 11.3% ABV, closer to a glass of wine in strength than a spirit-forward cocktail. The juice, syrup, and port dilute the rum considerably, which is what makes it suited to long, slow drinking over crushed ice.
Yes, it is vegan, vegetarian, and lactose-free, since it is built entirely from rum, port, juice, and syrup with no dairy or animal-derived ingredients.