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Queen's Park Swizzle
A layered, minty Trinidadian classic swizzled over crushed ice.
Base spirit
Rum
Style
Swizzle
Glassware
Highball glass
Technique
Swizzle
The Queen's Park Swizzle is the Trinidadian answer to the Mojito, using aged Demerara rum and copious Angostura bitters. The drink is built in the glass and swizzled with a pronged stick to aerate the mint and chill the mix rapidly, creating a frosted exterior. The result is refreshing but complex, with the dark rum and bitters providing a savory, spicy backbone. It is visually striking, with a gradient from dark bitters to green mint.
Ingredients
Servings
- • 2 oz Demerara rum
- • 0.75 oz fresh lime juice
- • 0.5 oz simple syrup
- • 8-10 mint leaves
- • 6-8 dashes Angostura bitters
Did you know?
“The Queen’s Park Swizzle takes its name from the Queen’s Park Hotel in Port of Spain, Trinidad, and is often described as a bittered, Demerara-led cousin of the Mojito.”
Source:Trader Vic archives; Imbibe
Bartender's Note
Use crushed ice exclusively; the swizzle technique does not work well with cubes.
Missing a bottle? See smart swaps in Learn.
How to make the Queen's Park Swizzle
- 1Add mint leaves, simple syrup, and fresh lime juice to a highball glass and gently press the mint
- 2Fill the glass with crushed ice and add Demerara rum
- 3 with a stick or barspoon until the glass frosts
- 4Pack with more crushed ice, then dash Angostura bitters over the top
- 5Garnish with a mint bouquet and serve with a straw
