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–+ servings
Print Recipe
1 serving
3 minutes

Ingredients

  • 8 fresh mint leaves
  • 3/4 ounce demerara simple syrup
  • 2 ounces demerara rum
  • 1 ounce fresh lime juice
  • Crushed ice
  • 4 dashes Angostura bitters
  • 2 dashes Peychaud's bitters
  • Mint sprig for garnish

Instructions

  • Gently muddle the mint leaves with the demerara simple syrup in a chilled highball or collins glass.
    Muddling mint leaves and demerara syrup for Queen's Park Swizzle.
  • Add the demerara rum and lime juice to the glass. Fill the glass about two-thirds full with crushed ice.
    Pouring ingredients into a glass for Queen's Park Swizzle.
  • Insert a swizzle stick (or a long barspoon) into the drink, ensuring it reaches the bottom of the glass. Swizzle by rotating the stick rapidly between the palms of your hands. Continue until the outside of the glass becomes well-frosted.
    Swizzling a Queen's Park Swizzle cocktail in a tall glass.
  • Top the glass with more crushed ice, forming a slight dome on top. Dash the Angostura and Peychaud's bitters directly onto the top of the ice and garnish with a large, fresh mint sprig.
    Dashing Angostura and Peychaud's bitters onto the crushed ice of a Queen’s Park Swizzle.

Nutrition

Calories: 257kcal | Carbohydrates: 28g