No Regerts: A Pineapple Queen’s Park Swizzle

Recipe: Robert Lang , Mama Tried , Miami

Photo: Pedro Wazzan

July 03, 2026

Tropical notes dress up this classic rum cocktail for summer.

Robert Lang of Mama Tried in Miami outfits the Queen’s Park Swizzle for summer with a pineapple rum blend and a splash of pineapple juice.

Ingredients

1 1/4 oz. pineapple rum blend
3/4 fresh lime juice
3/4 simple syrup (1:1)
1/4 oz. pineapple juice
5 dashes Angostura bitters

Tools:barspoon
Glass:Collins
Garnish:mint sprig and pineapple slice

Preparation

Add 5 to 6 mint leaves to a glass, followed by the lime juice, simple syrup, and pineapple juice. Fill with crushed ice and swizzle with a barspoon, keeping the mint leaves at the bottom of the glass. Add the pineapple rum, combine and top with crushed ice. Dash the bitters on top of the ice, turning the glass to ensure it’s evenly distributed. Top with more crushed ice. Garnish.
Pineapple Rum BlendCombine equal parts white rum, aged rum, and pineapple chunks in a sealable container. Allow to infuse for 1 day in the refrigerator. Strain out the pineapple. Store in the refrigerator.