Queen’s Park Swizzle

Written By Daniel Zajic

QUEEN’S PARK SWIZZLE

  • 2 oz. / 60 ml. aged dark rum

  • ¾ oz. / 22.5 ml. fresh lime juice

  • ½ oz. / 15 ml. demerara syrup

  • 8–10 mint leaves

  • Angostura bitters, floated

METHOD
add mint to glass / lightly muddle and press mint along sides of glass to release oils / add remaining ingredients / fill ⅔ with crushed or pebble ice / swizzle to mix / add more ice / top with bitters / garnish with mint bouquet

ABOUT
This classic tiki cocktail was created at the Queen’s Park Hotel in Port of Spain, Trinidad (around 1895). In 1946, Victor Bergeron (Trader Vic) described it as, “the most delightful form of anesthesia given out today.” You can consider this a dry and more complex mojito. Cheers y’all!

Daniel Zajic
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