Queen's Park Swizzle

Rum, lime, sugar and mint swizzled over crushed ice, layered with bitters. From 1920s Trinidad.

Muddled · Highball · Medium · about 3 minutes · about 22% ABV

Ingredients

• 10 leaves Mint leaves
• 15 ml Sugar syrup
• 22.5 ml Fresh lime juice
• 60 ml Dark rum
• 6 dashes Angostura bitters
• Mint sprig (garnish)

Method

1. Add 10 mint leaves
2. Pour 15 ml sugar syrup into the glass
3. Add 22.5 ml fresh lime juice
4. Muddle gently
5. Add ice
6. Pour 60 ml dark rum into the glass
7. Top with 6 dashes Angostura bitters
8. Churn
9. Garnish

Tip

Spin a bar spoon between your palms to swizzle.

About the Queen's Park Swizzle

Named after the Queen's Park Hotel in Port of Spain, Trinidad, where it was served in the 1920s. Trader Vic called it "the most delightful form of anaesthesia given out today".

The swizzle family. The swizzle comes from the Caribbean, where drinks were frothed with a swizzle stick cut from a branch with forked tips. Spun between the palms in crushed ice, it chills the drink fast and frosts the glass.

Queen's Park Swizzle FAQ

What's in a Queen's Park Swizzle?

10 leaves mint leaves, 15 ml sugar syrup, 22.5 ml fresh lime juice, 60 ml dark rum, 6 dashes angostura bitters, garnished with mint sprig.

How strong is a Queen's Park Swizzle?

About 22% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is stronger than a glass of wine.

Should I shake or stir a Queen's Park Swizzle?

Neither. Muddle the fresh ingredients in the glass, add crushed ice and churn with a spoon.

What glass do you serve a Queen's Park Swizzle in?

A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.