Queens Park Swizzle
The Queens Park Swizzle is one of the most well-known members of the swizzle cocktail family, drinks named for the tool used in their preparation. After you’ve added your ingredients, fill your glass halfway with the ice and place your palms on either side of the stick’s shaft; slide your hands back and forth to agitate the ingredients until frost forms on the outside of the glass. If you don’t have a swizzle stick on hand, you can also use a bar spoon for this step. This icy mix of demerara rum, mint, sugar, lime juice, and Angostura bitters has served as a delicious and eye-catching way to cool off since it debuted at the Port of Spain hotel (Trinidad and Tobago) in the early 20th century.
Ingredients:
8-10 Mint Leaves
3/4 ounce Simple Syrup
2 ounces Demerara Rum
1 ounce Lime Juice, Freshly Squeezed
4 dashes Angostura Bitters, divided
Garnish: Mint Sprig
Directions:
Add the mint leaves and simple syrup into a Collins glass and gently muddle.
Add the rum, lime juice, and 2 dashes of 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.
Fill the glass with more crushed or pebble ice, mounding slightly above the top of the glass.
Top with 2 dashes bitters.
Garnish with a mint sprig.