Queen's Park Swizzle

Demerara rum, mint, lime, sugar, Angostura. Hotel Queen's Park, Trinidad, 1920s. A swizzled Mojito with bitters floated on top.

Ingredients

• Demerara Rum2 ounces
• Fresh Lime Juice¾ ounce
• Demerara Syrup½ ounce
• Fresh Mint Leaves10 each
• Angostura Bitters (float)6 dashes
• Mint Sprig1 each

Directions

Place mint leaves in a Collins glass. Add sugar and lime; gently muddle. Fill halfway with crushed ice. Add rum. Swizzle. Add more crushed ice. Float Angostura across the top. Garnish with a mint sprig.

Notes

Technique is everything — use a swizzle stick to spin between your palms. The bitters float visually until you drink through them.