Queen's Park Swizzle
Queen's Park Swizzle: Mint leaves, Demerara rum, Freshly squeezed lime juice, Demerara sugar syrup and Angostura Bitters. Served in a collins glass.
The Spec
- 8-10 leaves Fresh mint leaves
- 60 ml Demerara rum
- 22.5 ml Freshly squeezed lime juice
- 15 ml Demerara sugar syrup
- 4-6 dashes Angostura aromatic bitters
Method
Add the mint to the base of a chilled Collins/highball glass and gently press/lightly muddle to release the oils and coat the glass (do not shred). Add the rum, lime juice and sugar syrup, then fill two-thirds with crushed ice and swizzle until the glass frosts. Top with a dome of more crushed ice, then float 4-6 dashes of Angostura bitters over the top to form the drink's signature red cap.
Served in a collins glass. Garnish: mint sprig (and a straw).
Spec held as sourced — Difford's Guide. The house never guesses a drink.
What to pour
Bottles in the cellar for each line of the Queen's Park Swizzle spec:
- Angostura Bitters — Angostura Aromatic Bitters
Drinks that share this spec
Shares Angostura Bitters and Demerara rum with Pearl Diver. If your shelf makes Queen's Park Swizzle, it is already most of the way to these: