Third-Wave Swizzle

A swizzle stick is the key to a cold, well-mixed, frothy drink, but if you don’t have one on hand, you can use a long bar spoon to mix (although you won’t get as much frothing). To create the best froth and chill, rub the swizzle stick in between both hands to swish the stick back and forth in the cocktail.

Third Wave Swizzle Recipe
Photo: Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen
Active Time:
10 mins
Total Time:
40 mins


  • 1 cup honey

  • 1 cup water

  • 1/4 cup (2 ounce) London dry gin (such as Beefeater)

  • 1 1/2 tablespoons fresh lemon juice

  • 1 tablespoon cold-brew coffee concentrate

  • 1/2 tablespoon ginger syrup (such as The Ginger People Fiji Ginger Syrup)

  • Crushed ice

  • Grated roasted coffee beans and lemon peel twist, for garnish


  1. Combine honey and 1 cup water in a medium saucepan; bring to a simmer over medium-high. Cook, stirring occasionally, until translucent and honey is dissolved, about 5 minutes. Let cool completely, about 30 minutes.

  2. Combine gin, lemon juice, coffee concentrate, ginger syrup, and 11/2 tablespoons honey syrup in a tall glass filled with crushed ice. Insert a swizzle stick bar tool into ice, and spin stick between palms of hands until drink starts to froth and glass frosts. Garnish with grated coffee beans and lemon twist.

Make Ahead

Honey syrup may be stored in an airtight container in refrigerator up to 1 week.


The Ginger People Fiji Ginger Syrup is available at

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