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Swizzle

Queen's Park Swizzle

Queen's Park Hotel, Trinidad, 1920s. The bitters float is iconic — they bleed through the crushed ice.

rummintlimeswizzletropicaltiki
Riff this recipeOpen in batch scaler
FINAL ABV
18.3%
DILUTION
25%
TOTAL VOL.
103.5 mL
SERVED
×1

Ingredients

×1 serving
Aged Demerara rum
spirit
59.1 mL
Lime juice
citrus
22.2 mL
Demerara syrup (2:1)
sweetener
22.2 mL
Mint leaves (10-12)
modifier
0.0 mL
Angostura bitters (4 dashes, float)
modifier
0.0 mL
TOTAL103.5 mL
SERVED (post-dilution)129.4 mL
RATIO BY ROLE
spirit57%
citrus21%
sweetener21%

How to make it

6 STEPS · ~6 MIN
  1. 01
    Press mint
    10–12 leaves in a Collins glass. Press gently.
  2. 02
    Build
    2 oz aged Demerara rum, 0.75 oz lime juice, 0.75 oz demerara syrup (2:1). Fill with crushed ice.
  3. 03
    Swizzle
    Spin a swizzle stick or barspoon until the glass frosts.
  4. 04
    Top
    Mound crushed ice above the rim.
  5. 05
    Float
    4 dashes Angostura bitters on top.
  6. 06
    Garnish
    Mint bouquet.

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