The Queen's Park Swizzle is a minty, Rum-based Swizzle floated with Angostura bitters. The base of this drink is a rich, aged Demerara Rum. If you choose a bottle with a higher ABV, then you can further uplift the cocktail. So don't be shy.
Despite the sophisticated looks, this Swizzle is pretty easy to make. All you need is the right ingredients, a tall glass, a Swizzle stick, and crushed ice.
If you don't have crushed ice in your freezer, learn how you can make crushed ice the easy way.
Ingredients in the Queen's Park Swizzle
The ingredients for making the Queen's Park Swizzle include aged Demerara Rum, a flavorful Demerara syrup, and fresh lime juice.
Here's the complete list of what you need for this Swizzle:
- Aged Demerara Rum
- Fresh lime juice
- Demerara syrup
- Mint leaves
- Angostura bitters
- Crushed ice
- Sprig of mint for garnish
This cocktail is traditionally not made with Rum from Trinidad, where the Queen's Hotel is situated. Instead, it called for Demerara Rum from Guyana.
That is because, when the cocktail was invented at the beginning of the 20th century, the neighbors in Guyana had a more established Rum industry.
But the float of the drink is made using Trinidad's most important export: the aromatic Angostura bitters.
The mint leaves in the drink, combined with the float of Ango bitters, are responsible for the Queen's Park Swizzle's distinctive look.
What is a Swizzle cocktail?
You never heard about Swizzle cocktails? The term Swizzle describes a category of crushed ice drinks prepared with a so-called Swizzle stick.
In a nutshell, a Swizzle is a drink built directly in a glass filled with crushed ice. The Swizzle stick helps with cooling and mixing the ingredients of the cocktail.
This stick has prongs that facilitate stirring and churning the ice. By doing that, the liquids cool down a lot faster than with traditional shaking or stirring.
The method was invented in the Caribbean at times when ice was scarce.
Queen's Park Swizzle history
The Queen's Park Swizzle is a cocktail invented in the 1920s at the Queen's Park Hotel in Port of Spain, Trinidad. It is a Rum cocktail made with fresh mint served in a tall glass.
In 1946, Tiki cocktail legend Trader Vic once hailed it the most delightful form of anesthesia given out today.
Back in the early 20th century, Trinidad was an important trading hub and a high-class place for a vacation. The neighborhood Queen's Park Savannah was probably the best-known place for dining and drinks.
And in the middle of all this was the Queen's Park Hotel. It was the star of the area and known for its exquisite hotel bar.
In fact, during the golden age of bartending, many say its hotel bar has been one of the best in the world.
Queen's Park Swizzle vs Mojito
If you like Mojitos, you'll most likely also enjoy a well-made Queen's Park Swizzle.
Both drinks are based on Rum and use fresh mint for a refreshing touch. The taste of a Queen's Park Swizzle is less minty and a bit more complex, though.
The complexity has also to do with the Rum base. A Mojito is best made with White Rum, whereas a Queen's Park Swizzle relies on a richer and more aromatic, aged Demerara Rum.
Demerara Rum is also known for its earthy and smoky notes that are almost exclusive to this particular type of Rum.
One reason for this is the unique climate in Guyana. -Specifially, at the Demerara river where the Rum is produced.
Equipment
- 1 Jigger
- 1 Swizzle Stick
Ingredients
- 2 oz Demerara Rum
- 1 oz Lime juice
- 1 oz Demerara syrup
- 8-10 Mint leaves
- 2-3 dashes Angostura bitters
- 2-3 dashes Peychaud's bitters
- Mint sprig for garnish
Instructions
- Add mint leaves and Demera syrup in a Collins glass and muddle gently.
- Add Demerara rum and lime juice as well as crushed ice. Make sure the glass is two-thirds full.
- Use the swizzle stick and start swizzling the cocktail until the glass is frosted.
- Add more ice, then float the cocktail with bitters.