Queen's Park Swizzle

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.

  • Total Time:
  • Servings: Makes 1

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Ingredients

  • 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 this recipe

  1. 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.

Photo © Lucas Allen Published June 2012





502099 recipes/queens-park-swizzle 2013-12-06T23:43:37+00:00 cocktail-party|caribbean|cocktails|1|rum-&-cachaca june-2012 recipes,queens-park-swizzle 502099
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