Queen's Park Swizzle recipe
A Trinidadian rum-and-mint swizzle with lime, bitters, and crushed ice from the Queen's Park Hotel tradition.
Method: Build ·
Glass: Highball glass ·
Time: 4 min ·
Difficulty: Intermediate ·
Family: The Tiki & Tropical
Ingredients
- 2 oz Aged Demerara Rum
- 3/4 oz Fresh Lime Juice
- 1/2 oz Demerara Syrup
- 10 Mint Leaves
- 4 dashes Angostura Bitters
How to make a Queen's Park Swizzle
- Gently press mint with lime juice and demerara syrup in a tall glass.
- Add rum and fill the glass halfway with crushed ice.
- Swizzle rapidly with a bar spoon until the outside frosts.
- Pack with more crushed ice and float bitters over the top.
- Garnish with a full mint bouquet.
Garnish
Large mint bouquet and extra bitters.
Pro tip
Swizzling is not a decorative stir. Spin the spoon between your palms until the glass gets frosty; that fast chilling is the point of the drink.
History of the Queen's Park Swizzle
The Queen's Park Swizzle comes from Trinidad's Queen's Park Hotel, where it was famously associated with Angostura bitters. It is one of the great mint-and-rum drinks outside the Mojito family.
Flavour profile
Mint, Rum, Spice, Lime
Variations
- Queen's Park Hotel Swizzle — Use a split base of Demerara rum and lightly aged rum.
- Passionfruit Swizzle — Add 1/2 oz passionfruit syrup and reduce demerara syrup.
- Rum Julep Swizzle — Skip lime, use extra mint, and build like a crushed-ice Julep.
Practise making the Queen's Park Swizzle in the free Virtual Bar game.