Queen’s Park swizzle

Name: Queen’s Park swizzle
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 12 mint leaves, mint sprig for garnish; 30 ml Monin Pure Cane Sugar Syrup (alternative for demerara sugar); 30 ml lime juice; 60 ml dark rum; 6 dash Angostura Bitters

Named for the way the spoon is spun during mixing, the swizzle was created in Trinidad’s chic 1920s retreat, the Queen’s Park Hotel. Recipe taken from Classic Cocktails and Fancy Drinks.

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Serves1
CourseDrink
Prepare15 mins
Cook-
Total time15 mins

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12 mint leaves, mint sprig for garnish
30ml Monin Pure Cane Sugar Syrup (alternative for demerara sugar)
30ml lime juice
60ml dark rum
6 dash Angostura Bitters

In each highball glass, muddle mint leaves with syrup and lime juice. Fill ¾ full with crushed ice, add dark rum, then swizzle with a cocktail spoon. Fill with crushed ice; add dashes of Angostura bitters. Garnish with mint.

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