About
This classic tiki cocktail was created at the Queen’s Park Hotel in Port of Spain, Trinidad (around 1895). In 1946, Victor Bergeron (Trader Vic) described it as, “the most delightful form of anesthesia given out today.” You can consider this a dry and more complex mojito.Cheers y’all!
Ingredients
- 2 oz · 60 mlaged dark rum
- ¾ oz · 22.5 mlfresh lime juice
- ½ oz · 15 mldemerara syrup
- 8–10 mint leaves
- Angostura bitters, floated
Method
- 1
Add mint to glass.
- 2
Lightly muddle and press mint along sides of glass to release oils.
- 3
Add remaining ingredients.
- 4
Fill ⅔ with crushed or pebble ice.
- 5
Swizzle to mix.
- 6
Add more ice.
- 7
Top with bitters.
- 8
Garnish with mint bouquet.
anatomyofadrink.com/cocktails/queens-park-swizzle