Queens Park Swizzle
- 3oz. Demerara rum
- 2 oz. rich simple syrup
- 1/2 oz. fresh lime juice
- 2 dashes Angostura bitters
- 8 to 10 mint leaves
Served in high-ball with crushed ice, garnished with mint sprig, squeezed-out lime shell.
Swizzle technique: long handed bar spoon in the middle of the fine ice and liquid ingredients; rotate back and forth (like a washing machine) until condensation appears on the outside of the glass.
It’s basically a more complex and fancy mojito from Trinidad. For me, it’s all about the 3 separated colors. When I first saw this drink in a Carroll Gardens bar this past Spring, I thought to myself, “I really need to get better at this bullshit, man”.