Queen’s Park Swizzle by chicute

Queen's Park Swizzle
Queen's Park Swizzle
Queen's Park Swizzle
Queen's Park Swizzle
Queen's Park Swizzle
Queen's Park Swizzle
Queen's Park Swizzle
Queen's Park Swizzle
Queen's Park Swizzle

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
  1. 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.
  2. 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.
  3. 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.
  4. Add 2–4 dashes of Angostura bitters and top with additional ice. Garnish with a generous bouquet of mint. Finally, sip and enjoy!

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