Queens Park Swizzle
A refreshing Trinidadian classic showcasing the swizzle technique, combining aged Demerara rum with mint, lime, and aromatic bitters layered atop crushed ice for a cooling tropical experience.
- 2 ozaged rum
- 1 ozfresh lime juice
- ¾ ozdemerara syrup
- 8 leavesfresh mint
- 3 dashesangostura bitters
- 1Gently muddle mint leaves in the bottom of a collins glass.
- 2Add rum, lime juice, and demerara syrup.
- 3Fill the glass three-quarters full with crushed ice.
- 4Using a swizzle stick or bar spoon, swizzle by spinning rapidly between your palms until the outside of the glass frosts.
- 5Top with more crushed ice to form a dome.
- 6Add several dashes of Angostura bitters on top so they slowly seep through the ice.
- 7Garnish with a fresh mint sprig and serve with a straw.
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This cocktail originated at the Queens Park Hotel in Port of Spain, Trinidad, during the 1920s. The hotel served as a social hub for colonial society, and this drink became its signature. The recipe showcases the swizzle technique—a method unique to the Caribbean where a wooden stick with pronged ends is rapidly spun between the palms to mix and chill the drink. The layered construction, with bitters floating on top to seep through gradually, influenced many later tiki creations.
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Everything you need to make a great Queens Park Swizzle at home.
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