Queen's Park Swizzle Recipe

Queen's Park Swizzle recipe — The sophisticated cousin who studied abroad and came back with an accent and good stories. Made with aged rum. Originally from Trinidad and Tobago.

I'm the overachiever who makes everything look effortless while secretly being incredibly high-maintenance. I require proper swizzling technique and fresh mint, but I'll reward you with complexity that unfolds like a good novel. I'm basically the bartender's favorite show-off move.

The Queen's Park Swizzle is named after the Queen's Park Savannah in Trinidad, and traditionally requires a 'bois lélé' swizzle stick made from the dried stem of a Quararibea turbinata tree. The specific wood creates the perfect froth and dilution that modern bar spoons simply cannot replicate.

Born at the Queen's Park Hotel in Port of Spain around the 1920s, this drink was the sophisticated answer to the simple rum punch. It became the signature serve that showcased Trinidad's exceptional aged rums to visiting dignitaries and wealthy tourists.

Ingredients

• 2 oz aged rum (Trinidadian or Barbadian preferred)
• 1 oz fresh lime juice
• 0.5 oz demerara syrup (1:1 ratio)
• 3 dashes Angostura bitters
• 8-10 leaves fresh mint (plus sprig for garnish)
• 1 cup crushed ice

Instructions

1. Gently muddle mint leaves in the bottom of collins glass.
2. Add rum, lime juice, and demerara syrup to glass.
3. Fill glass halfway with crushed ice.
4. Swizzle vigorously with bar spoon or swizzle stick until glass frosts.
5. Top with more crushed ice and add bitters on top.
6. Garnish with fresh mint sprig and lime wheel.

Category: cocktail | Difficulty: hard | Base spirit: aged rum | ABV: 14.0-18.0%

Origin: Trinidad and Tobago