Classic Queen’s Park Swizzle Cocktail Recipe

• 10 fresh mint leaves, plus mint tops for garnish
• 15ml (.5 oz.) demerara simple syrup (2:1)
• 15ml (.5 oz.) fresh lime juice
• 60ml (2 oz.) aged rum
• 3 to 4 dashes Angostura Bitters

1. 1

   Separate the mint leaves from their stems, leaving the tops intact. Set the stems and tops aside.

2. 2

   Drop the mint leaves into a highball glass. Add the demerara syrup and muddle gently.

3. 3

   Combine the fresh lime juice and aged rum, then fill the glass about halfway with crushed ice.

4. 4

   Swizzle until the highball glass begins to feel frosty.

5. 5

   Fill the rest of the glass with crushed ice. Swizzle again if necessary. Top the glass with a mound of crushed ice and insert a straw.

6. 6

   Add the Angostura Bitters to the top of the drink. Garnish with a bouquet of mint sprigs placed in the ice next to the straw.

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