Queens Park Swizzle
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4mint sprigs, leaves only, plus one whole sprig for garnish
- 1sugar cube
- 1ounce lime juice
- ¾ounce simple syrup
- 2ounces white rum
- 6dashes Angostura bitters
Nutritional analysis per serving (1 servings)
212 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 0 grams protein; 16 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place mint leaves in a cocktail shaker with sugar cube, lime juice and syrup. Using a muddler or wooden spoon, gently bruise mint. Pour rum in, swirl shaker and pour contents into a 10- or 12-ounce tall glass. Add crushed iced until glass is three-quarters full, then add bitters.
- Step 2
Insert a genuine swizzle stick or a bar spoon into glass, stopping just above mint leaves, and hold its handle between your palms. Slide your hands back and forth against each other, gently spinning spoon or swizzle stick. Ideally, liquid and ice will swirl together while top layer of bitters and bottom layer of mint stay undisturbed. Top with more ice and garnish with a mint sprig.
Private Notes
Comments
This is not a Queen's Park Swizzle, the drink as originally made in Trinidad requires demerara rum and syrup. This is a Mojito with bitters.
Yes that’s right regarding Demerara Rum. The drink was served at the Queens Park Hotel and featured rum from nearby Guyana, not rum from Trinidad. The bitters of course are the famous local ingredient. I’ve not tried it with white rum. When I’ve made it with deep, complex rums from Demerara Distillers Limited like Hamilton 86 or El Dorado, the drink pops, and is distinct from a mojito bc of the rum, bracing bitters and lack of soda.
Yes that’s right regarding Demerara Rum. The drink was served at the Queens Park Hotel and featured rum from nearby Guyana, not rum from Trinidad. The bitters of course are the famous local ingredient. I’ve not tried it with white rum. When I’ve made it with deep, complex rums from Demerara Distillers Limited like Hamilton 86 or El Dorado, the drink pops, and is distinct from a mojito bc of the rum, bracing bitters and lack of soda.
This is not a Queen's Park Swizzle, the drink as originally made in Trinidad requires demerara rum and syrup. This is a Mojito with bitters.
A swizzle defines the drink by how it was made not by the exact ingredients! That's like saying I can't put orange bitters in an old fashion!!
Why would a Trinidadian cocktail call for Guyanese rum? Try again.
Actually it’s a Hyde Park Swizzle
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