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.
Slideshow:More Terrific Rum Cocktails
2 ounces aged Demerara rum, such as El Dorado 15-year
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.