Queen’s Park Swizzle
It's like if a Mojito with bit more style…
Together with my friends at @mountgayrum and @devereuxgolf, we're going to add some style to something familiar.
These two brands have teamed up to showcase their shared love of craftsmanship and leisure by putting together a line of limited edition designs that are comfortable enough to wear on a golf course to being stylish enough to wear on a sailboat. Check out the collection in the link in my stories.
The Queen's Park Swizzle is named after the historic Queen's Park Hotel in Port of Spain sometime in the early 1900s. Built with rum, mint, lime, and bitters, it's bright, refreshing, and dangerously easy to drink — basically the Caribbean cousin to a Mojito with a little more spice and depth.
For this version, I'm using @mountgayrum Eclipse Rum, whose warm vanilla, baking spice, and oak notes fit perfectly into the drink's tropical backbone while still letting the mint and bitters shine through.
Cheers, y'all!
ingredients:
2 oz | 60 ml Mount Gay Eclipse Rum
½ oz | 15 ml Demerara Syrup
½ oz | 15 ml Fresh Lime Juice
3 Lime quarters
8–10 Mint Leaves
2 dashes Angostura Bitters Mint Bouquet (garnish)
Lime wheel (garnish)
Crushed Ice
instructions:
Add mint leaves then lime quarters, lime juice, and demerara syrup to a swizzle glass or Collins glass. Gently press the lime over the mint to release its oils, then add rum and fill the glass halfway with crushed ice.
Stir or swizzle using a swizzle stick or bar spoon until the glass becomes frosty. Add more crushed ice to form a mounded top, then dash Angostura bitters over the surface. Garnish with a bouquet of fresh mint and lime wheel. Serve with a straw.
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Disclosure:
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If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!
