This early-1900s lime-rum cocktail was born at Trinidad’s now-closed Queen’s Park Hotel. It is traditionally served over crushed ice and mixed with a swizzle stick.
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2 ounces aged Demerara rum, such as El Dorado 15-year
1 ounce fresh lime juice
1/2 ounce Rich Simple Syrup
Crushed ice or pebble ice (slightly larger and more rounded than crushed ice)
2 dashes of Angostura bitters
2 dashes of Peychaud’s bitters
1 mint sprig, for garnish
How to Make It
In a chilled collins glass, combine the rum, lime juice and Rich Simple Syrup. Fill the glass with crushed ice and spin a swizzle stick or bar spoon between your hands to mix the drink, then add more crushed ice. Top with both bitters and garnish with the mint sprig.
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