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Queen’s Park Swizzle

queen's park swizzle

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.


  • 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


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.

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