“There is one cocktail in particular that embodies the southernmost Caribbean island that is Trinidad and highlights the aromatic bitters, and that is the Queen’s Park Swizzle,” said House of Angostura’s Chief Mixologist Raymond Edwards. “Nobody knows exactly how this drink came to be, but we do know that it was first served as a welcome drink to visitors of the Queen’s Park Hotel in Trinidad in the early 1900s.”

The Queen’s Park Swizzle, as Edwards explained, is built with layered mint leaves to cool and refresh, demerara syrup for a touch of sweetness, lime juice, crushed ice, a full-bodied dark rum, more ice, topped off with 5-6 dashes of Angostura aromatic bitters. The cocktail comes together once the swizzle stick is pushed through the ice, many times down and the handle is vigorously rotated between the palms of the hands until the glass is coated with a thick coat of frost.

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Print Recipe

Queen's Park Swizzle

Servings

MetricUS Imperial

Ingredients

• 2 oz. Rum (dark)
• 1 oz. Demerara Syrup
• 1 oz. Lime Juice
• 12-14 leaves Mint
• 6-8 dashes Angostura

Servings MetricUS Imperial Ingredients 2 oz. Rum (dark) 1 oz. Demerara Syrup 1 oz. Lime Juice 12-14 leaves Mint 6-8 dashes Angostura

Instructions

1. Build in a highball glass. Start by muddling the mint leaves in the Demerara and lime juice.
2. Fil the glass with crushed ice.
3. Pour rum over the ice.
4. Swizzle until the glass is cold and frosty.
5. Pack the glass with ore crushed ice.
6. Garnish with Angostura bitters.