Queen’s Park Swizzle

Dark rum, lime and demerara syrup are chilled directly through crushed ice with fresh mint. The final bitters sit near the surface at first, giving the drink a darker top and a concentrated aromatic finish.

Golden-brown Queen’s Park Swizzle in a highball packed with crushed ice, mint leaves within, dark bitters cap and mint sprig.

Active preparation: 2 minutes

Ingredients

  • 60 ml Dark molasses rum
  • 30 ml Demerara syrup (1:1 sugar to water by weight)
  • 30 ml Fresh lime juice
  • 12 leaf Fresh mint leaves
  • 6 dash Angostura aromatic bitters
  • 1 sprig Fresh mint sprig, for garnish

Instructions

  1. Place mint, lime and demerara syrup in a sturdy highball and press lightly to release aroma without shredding the leaves.
  2. Add dark rum and fill most of the glass with crushed ice.
  3. Rotate a swizzle stick between your palms, or stir firmly with a bar spoon, until the glass is cold.
  4. Top with more crushed ice, add the measured bitters over the surface and tuck in a mint sprig.