The Queen’s Park Swizzle is a Mojito on steroids. Originating in the 1920s at the Queen’s Park Hotel in Port of Spain, Trinidad, this drink is a classic Caribbean refresher. Unlike a Mojito, which uses light rum and soda water, the Queen’s Park Swizzle uses a rich Demerara Rum and is defined by its beautiful layers and the frost that forms on the outside of the glass during the swizzling process.
Fun Fact: The drink’s name comes from the swizzle stick (le bois lélé), a natural tool harvested from trees in the Caribbean used to rapidly stir and aerate the drink, creating a deep frost on the glass.
And if you’ve never swizzled before, fear not, Difford’s Guide has a thorough summary you can read here: Swizzles & How to swizzle cocktails
How to Make a Queen’s Park Swizzle
- Prep time: 4 minutes
- Serves: 1
Ingredients
- 2 oz Dark Rum (Ideally a Demerara rum like El Dorado for those rich, molasses notes)
- 3/4 oz Fresh lime juice
- 1/2 oz Simple syrup (or Demerara syrup for extra depth)
- 8-10 Fresh Mint Leaves
- 2-3 dashes Angostura Bitters
- Garnish: A large, bushy sprig of fresh mint
Instructions
- Muddle: Place the mint leaves and simple syrup in the bottom of a highball glass. Lightly press the mint, do not tear it, as this can make the drink bitter.
- Build: Add the lime juice and the rum to the glass.
- Chill: Fill the glass about three-quarters full with crushed ice. (Crushed ice is non-negotiable for a proper swizzle!)
- The Swizzle: Insert a swizzle stick (or a long bar spoon) into the glass. Place the handle between your palms and spin it rapidly back and forth while moving the stick up and down. Continue until a thick frost forms on the outside of the glass.
- Top: Add more crushed ice to create a mound at the top of the glass.
- The Aromatic Finish: Shake 2-3 dashes of Angostura bitters directly onto the top of the ice. This creates a beautiful visual gradient and provides a spicy aroma with every sip.
- Serve: Garnish with the mint sprig and serve with a straw.
Notes
Bitters: Don’t skip the bitters on top! They are the signature of a Queen’s Park Swizzle, providing the aromatic layer that balances the sweetness.
Crushed Ice: If you don’t have a pebble ice machine, you can make crushed ice by placing cubes in a clean tea towel and hitting them with a rolling pin.
Rum Choice: While a dark Demerara rum is classic, an aged gold rum works well too. Avoid light/white rums, as they lack the body to stand up to the heavy mint and bitters.
