The Cocktail Spirit with Robert Hess

Queen’s Park Swizzle Cocktail

A favorite of Trader Vic, the Queen's Park Swizzle is a rich and flavorful rum based tiki cocktail named for the oasis that was the Queen's Park Hotel, formerly located in Trinidad's Port of Spain. Along with this delicious cocktail, Robert demonstrates proper swizzling technique as well as a quick and easy way to crush ice with common household items, should you not have a Lewis Bag on hand.

Ingredients

8 -10 mint leaves

3 oz aged rum

1/2 oz 2:1 rich Demerara simple syrup

1/2 oz fresh lime juice

1 dash The Bitter Truth Aromatic Bitters

Instructions

Gently muddle mint leaves in a Collins or chimney glass.

Add rum, simple syrup, lime juice and bitters.

Fill glass with crushed ice and swizzle or stir to combine ingredients.

Top with more crushed ice and serve with straws.

Comments

Seth Langford 8 Feb 2014
8:18 pm

Great drink! I got inspired to make one after watching this video. Definitely not a mojito with dark rum.

Small Screen Colin 9 Feb 2014
8:01 am

Seth,

It is similar to a mojito but the addition of bitters and Demerara simple syrup make it something quite different. Glad you enjoyed it!

Thank you for watching!

jellydonut 4 Feb 2015
6:36 am

You forgot the iconic part - the float of angostura bitters!

Without it you’re also missing what makes it look so great - the layer of red on top.

Robert Hess 4 Feb 2015
3:51 pm

To the best of my knowledge a “float of aromatic bitters” is not part of the authentic recipe. The amount of bitters added can vary from the single dash I am using here, to multiple dashes, some recipes can list 6 or more dashes. Of course as Gary “Gaz” Regan always says “Nothing is Written In Stone”. So making adjustments to the amount of bitters added, and how, is a fine thing to do, as long as it doesn’t change the character of the drink itself.

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