Queen's Park Swizzle Cocktail Recipe
A classic rum cocktail originating from the Queen's Park Hotel in Port of Spain, Trinidad, in the 1920s. It is a refreshing, aromatic swizzled drink featuring demerara rum, lime, mint, and Angostura bitters, often compared to a more complex Mojito. Trader Vic famously praised it as "the most delightful form of anesthesia given out today."
Make This
- Base
- Demerara Rum
- Glass
- Collins glass
- Difficulty
- Hard
- Time
- 5 minutes
- Strength
- Medium
- Flavor
- Minty
Ingredients
- 8-10 leaves Mint Leaves
- 3/4 oz Simple Syrup
- 2 oz Demerara Rum
- 1 oz Lime Juice
- 4 dashes Angostura Bitters
Instructions
- Add the mint leaves and simple syrup into a Collins or highball glass and gently muddle.
- Add the demerara rum, lime juice, and 2 dashes of Angostura bitters.
- Fill the glass nearly full with crushed or pebble ice and swizzle with a swizzle stick or bar spoon until frost forms on the outside of the glass.
- Top with more crushed ice, mounding slightly above the rim.
- Add the remaining 2 dashes of Angostura bitters on top.