Queen's Park Swizzle

Difford's Guide
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Serve in a

Collins glass

Garnish:

Lime wedge, mint sprig & straws

How to make:

1. Lightly MUDDLE mint with rum in base of glass. Use your bar spoon to raise the bruised mint up and around the inside of the glass to coat with fragrant mint oils.
2. Add other ingredients and two-thirds fill glass with crushed ice.
3. SWIZZLE with a swizzle stick or CHURN (stir) with a bar spoon.
4. Fill glass with more crushed ice.

8 fresh Mint leaves
2 fl oz Bacardi Gold rum
3/4 fl oz Lime juice (freshly squeezed)
1/2 fl oz Demerara / dark Muscovado sugar syrup (2 sugar to 1 water)
2 dash Angostura Aromatic Bitters
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Review:

This close relation to the Mojito is drier, more complex and tad less minty than its sibling.

History:

Created at the Queen's Park Hotel, Port of Spain, Trinidad. The hotel opened on the 15th January 1895 and it is likely that this cocktail emanated soon after.

Nutrition:

There are approximately 183 calories in one serving of Queen's Park Swizzle.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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