A swizzled cocktail made with Demerara Rum, Fresh Lime Juice, Simple Syrup, served in a highball (collins) glass.
Built, Swizzled
Highball (Collins)
Over Crushed Ice
Rum
Ingredients
2 ozDemerara Rum
¾ ozFresh Lime Juice
½ ozSimple Syrup
8-10Mint Leaves (muddled)
4 dashesAngostura Bitters (float)
GarnishMint Sprig
How to make a Queen's Park Swizzle
Add ½ oz Simple Syrup to a highball (collins) glass, then 8-10 Mint Leaves, and muddle gently — enough to release the oils from the mint and dissolve the sugar, not enough to shred the leaves.
Fill with crushed ice and add 2 oz Demerara Rum, ¾ oz Fresh Lime Juice.
Insert a swizzle stick to the bottom of the glass and spin it between your palms, drawing the crushed ice up through the drink, until a thick frost forms on the outside. Top with more crushed ice.