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The Situation: Queen’s Park Swizzle Riff

The Situation Swizzle

A lighter and drier take on the original.

For Sullivan’s Fish Camp‘s take on the Queen’s Park Swizzle, beverage director Jordan Moton subbed out the original recipe’s demerara rum and simple syrup for aged rum and white rum and mint syrup. With a bit more lime juice, it’s also lighter and drier than the classic formula. “The cocktail is considered to be the ‘bartender’s Mojito,'” Moton says. “It’s light, refreshing, and perfect for our beachy scene on Sullivan’s Island.” 


  • 1 oz. aged rum (Moton uses Flor de Caña 5 year)
  • 1 oz. white rum (Moton uses Flor de Caña 4 year)
  • 1 oz. fresh lime juice
  • 1/2 oz. mint syrup
  • 7 mint leaves
  • 6 dashes Peychaud's bitters
  • Tools:muddler, barspoon
  • Glass:collins
  • Garnish:lime coin, mint sprig


Add the mint leaves to a glass and gently muddle. Add the remaining ingredients, except the bitters, then fill with crushed ice. Swizzle the cocktail with a barspoon until well chilled. Top with the bitters and garnish.

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