Queen’s Park Swizzle
The Queen’s Park Swizzle is a refreshing libation with a beautiful tri-color presentation. Building upon the flavors of the Mojito, the Queen’s Park Swizzle is a combination of rum, lime juice, simple syrup, sugar cube, and muddled mint, topped generously with crushed ice for swizzling before adding a float of bitters. Origins of this cocktail (and part of its name) trace back to the Queen’s Park hotel in Trinidad. Since then, the recipe has taken on a life of its own and has the tendency to differ slightly depending on who is making it — namely the types of rum and the bitters used. That being said, the cocktail that I am calling the Queen’s Park Swizzle is technically a popular riff that uses a light rum and both Angostura and Peychaud’s bitters; it has become synonymous with its variations as they all tend to share the distinct tricolor appearance. Served “tall” and built directly in a Collins glass, Queen’s Park Swizzle doesn’t have to be shaken or stirred because it will be packed with crushed ice for swizzling, which will both cool and dilute the cocktail. If you don’t have a swizzle stick, a bar spoon will do the trick — no need to go out and get another bar tool if you don’t have to, right? The key to swizzling is to twist the stem back and forth between your palms while simultaneously pulling it up and down the glass, which will quickly develop a frost (or “crust”) to form on the outer-edge of the glass. Top with additional crushed ice and float bitters to create the third distinct layer and garnished with a bouquet of mint. But don’t take my word for it, make one and try it for yourself!
Queen’s Park Swizzle
In your Collins glass, muddle the mint leaves with the sugar cube and simple syrup, and combine with lime juice, and light rum.
8 Mint Leaves
1 tsp of Sugar / Sugar Cube
0.75 oz of Simple Syrup
1 oz of Lime Juice
2 oz of Light Rum
2 dashes / 0.25 tsp of Angostura Bitters
2 dashes / 0.25 tsp of Peychaud’s Bitters
Fill halfway with crushed ice and swizzle until a frost develops on the outside of the glass. Top with additional crushed ice and float both the Angostura bitters and Peychaud’s bitters. Garnish with a bouquet of mint.
TIP(S):
Making your own crushed ice — place your ice cubes in either a lewis bag or dish towel and breaking it up with a mallet until reduced to hunks and shards.
