Queens Park Swizzle

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”.

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