What a hot week in NJ! We were well into the upper 90’s and with the humidity it felt like 105. Nothing like the heat of Botswana which can get just as hot but is more tolerable because it’s a dry heat. My Dad’s favorite way to cool down was to drink a nice tall glass of SWANK! Swank is the Guyanese version of lemonade.  The main difference being that swank is made with limes instead of lemons.

 My Dad taught me how to make this at an early age and once I got the hang of it, it became my duty to make sure he had a glass of this delicious ice cold beverage when he got home after work. I would get creative with it and sometimes add freshly squeezed orange juice, mint or use lemons if limes were not available.

Not only is this a light and refreshing drink, it’s nutritious too! Limes are rich in vitamin C and flavonoids. Benefits include weight loss, digestion and skin care to name a few. So, be nutritious while you cool down this summer with a nice cold glass of Swank!


7 cups water
·   Juice of 8 – 10 limes (about 1 cup)
·   1/3 – 1/2 cup brown sugar (adjust to your taste)
·   Almond  essence (you can use any type of essence – I like almond)
·   2 – 3 drops Angostura bitters (optional)


Juice the limes and add the juice to a pitcher
Heat one cup of water
Place brown sugar in a separate, add hot water to it and stir until dissolved
Poor sugar water mixture into pitcher
Add remaining 6 glasses of water and stir
Add a few drops of essence and stir
Place in the pitcher in the fridge for 1 – 2 hours until chilled. If you need to serve immediately just add “loud ice” or plenty ice and you are good to go! This is definitely a drink that is best served chilled.
Add a few drops of the bitters to each glass when ready to serve


Thanks for stopping by! Before you’re on to the next one leave a comment below and connect with me on Twitter and Facebook. One Love – SapBrown.

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2 thoughts on “SWANK

  1. Drunk or Sober Mind yuh Bizness August 22, 2012 at 6:55 pm Reply

    Lol. We call it SWAG in Tobago

  2. Sapodilla Brown November 18, 2012 at 5:28 pm Reply


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