Queen's Park Swizzle

4 mint leaves
½ oz lime juice
½ oz SC demerara syrup
2 oz Black Blended Rum ❺
2 dashes Angostura bitters

Garnish: swizzle napkin wrap, mint sprig

Glassware: Collins

Gently muddle the mint leaves with the lime juice and syrup in a Collins or highball glass. Add the rum and bitters. Add crushed ice until the glass is three-quarters full, then use a barspoon or lélé to swizzle. Top with additional crushed ice until glass is full. Add garnish.

brown cocktail with surfside sips bone straw, swizzle napkin wrap, mint sprig garnish on a b-rex bar mat with citrus in foreground and a bottle of Skippers Finest Demerara rum in the background — Chris Ruppel

Source: Smuggler's Cove, page 181.

Queen's Park Swizzle

Ingredients:

Yield

Method