The queen’s Park Swizzle

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Oh high proof rum ! Why you so good!

This delicious cocktial is named after the Trinidad hotel where it was first served in 1920.

The combination of high proof Demerara rum, lime, mint and syrup with Angostura bitters makes it a bomb of aromatics and flavors.

When making this recipe I tried different rums just to taste the difference. It pays off to use something that is high proof and drier.

When swizzling, make sure you are using a traditional le Bois Lélé or Swizzle Stick.

Queen’s Park Swizzle

2 oz Demerara rum

1 oz rich simple syrup (2:1)

1 oz fresh lime juice

1 sprig mint

Angostura bitters

Directions:

Add mint, syrup and lime juice to the bottom of a tall glass. Muddle lightly. Add rum and crushed ice and swizzle until outside of the glass is cold. Add more crushed ice and dash Angostura bitters on top. Garnish with a mint sprig.

Harvey Mayorga