There’s nothing more sensational to sip on in the summertime than an icy cold drink that contains mint and rum. If you’re a fan of the classic mojito, then consider trying its cousin, the Queen’s Park Swizzle. It got its name from the Trinidadian hotel where it was first invented in the 1920s. The Queen’s Park Swizzle combines demerara rum, rich simple syrup, fresh lime juice, a bouquet of fresh mint, and several dashes of Angostura bitters. It’s a tall, boozy, tiki-esque rum concoction that Trader Vic famously said in 1946 to be "the most delightful form of anesthesia given out today." I’ll have what he’s having!
Queen’s Park Swizzle, serves 12 ounces demerara rum (like El Dorado)
1 ounce lime juice
3/4 ounce rich simple syrup (2:1)
small handful of mint
2-4 dashes Angostura bitters
mint sprigs for garnish
crushed ice
First, make your rich simple syrup. Instead of using white sugar to make the simple syrup, we’re using demerara sugar like Florida Crystals. Demerara sugar is not refined so it has a creamy, rich, bold flavor with a hint of molasses. Combine 2 cups of demerara sugar in a saucepan with 1 cup of water and simmer on stove until sugar has dissolved. Let cool completely and store in the refrigerator for up to 2 weeks.
To build your cocktail, add mint, lime, and simple syrup to a cocktail shaker and then muddle. Next, add your rum, then give it a quick shake and dump into your desired serving vessel. I recommend using a tall highball glass, pilsner glass, or even a tiki mug. Press the mint into the bottom of your glass and fill the glass with crushed ice. Use a bars spoon or a swizzle stick to swizzle the drink. You can do this by gently twirling the spoon or stick between the palms of your hands until a frost forms on the outside of the glass.
Add 2-4 dashes of Angostura bitters and top with additional ice. Garnish with a generous bouquet of mint. Finally, sip and enjoy!
Swizzles are tall, frosty, ice-capped cocktails that are the ultimate summer beverage to cool off with. The Queen’s Park Swizzle has simple enough ingredients and is not nearly as complicated as it looks. It doesn’t hurt how visually stunning this drink is to make it even more delicious! Don’t skimp on the Angostura bitters because they add so much spice and depth to this drink. It’s a smooth, easy drinking treat, so I hope you will consider making one! Don’t forget to kick your feet up, unwind, and be transported to somewhere cool and tropical. xo NatalieCredits//Author and Photography: Natalie Jacob. Photos edited with A Color Story Desktop.
Queen’s Park Swizzle
- 2 ounces demerara rum (like El Dorado)
- 1 ounce lime juice
- 3/4 ounce rich simple syrup (2:1)
- small handful of mint
- 2-4 dashes Angostura bitters
- mint sprigs for garnish
- crushed ice
- First, make your rich simple syrup. Instead of using white sugar to make the simple syrup, we’re using demerara sugar like Florida Crystals. Demerara sugar is not refined so it has a creamy, rich, bold flavor with a hint of molasses. Combine 2 cups of demerara sugar in a saucepan with 1 cup of water and simmer on stove until sugar has dissolved. Let cool completely and store in the refrigerator for up to 2 weeks.
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To build your cocktail, add mint, lime, and simple syrup to a cocktail shaker and then muddle. Next, add your rum, then give it a quick shake and dump into your desired serving vessel. I recommend using a tall highball glass, pilsner glass, or even a tiki mug.Press the mint into the bottom of your glass and fill the glass with crushed ice. Use a bars spoon or a swizzle stick to swizzle the drink. You can do this by gently twirling the spoon or stick between the palms of your hands until a frost forms on the outside of the glass.
- Add 2-4 dashes of Angostura bitters and top with additional ice. Garnish with a generous bouquet of mint. Finally, sip and enjoy!