Created in Trinidad, constructed with rum and a heavy serving of ANGOSTURA® aromatic bitters, it is impossible to turn down a Queen’s Park Swizzle. Refreshing and delicious, it was described as “the most delightful form of anesthesia given out today,” by one Trader Vic (1946).
INGREDIENTS
The Queen’s Park Swizzle
2 oz Angostura® Dark Rum
1 oz Demerara simple syrup
1 oz fresh lime juice
12-14 mint leaves
6-8 dashes Angostura® aromatic bitters
Garnish: Mint Sprig
Glass: Highball
METHOD
Build in a highball glass; muddle mint leaves in lime juice and simple syrup then fill glass with dry crushed ice. Pour rum over crushed ice and swizzle well until glass is ice-cold and frosted. Pack glass with more crushed ice and top with Angostura® aromatic bitters.
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