Queen’s Park Swizzle

Photo: Stuart Mullenberg

January 17, 2009

A classic rum cocktail named for the Trinidadian hotel where it was first concocted in the 1920s.

The Queen’s Park Swizzle combines overproof Demerara rum and rich simple syrup with a bouquet of fresh mint, a squeeze of lime and several dashes of Angostura bitters.

Ingredients

3 oz. 80-proof Demerara rum
½ oz. rich simple syrup (2:1)
½ oz. fresh lime juice
2 dashes Angostura bitters
8 to 10 mint leaves

Tools:barspoon or swizzle stick, muddler
Glass:highball
Garnish:mint sprig

Preparation

Place the mint leaves in a glass and gently bruise; use a muddler to guide the mint leaves up the sides of the glass, coating it with the fragrant oils. Add the remaining ingredients and fill with crushed ice. Use a barspoon to swizzle—gently twirl the spoon between the palms of your hands—until a frost forms on the outside of the glass. Top with additional ice if needed. Garnish.