A classic Trinidadian rum swizzle — demerara rum, lime, and mint built over crushed ice and swizzled until the glass frosts, finished with a float of Angostura bitters.

Ingredients

  • 8–10 mint leaves
  • ¾ oz simple syrup
  • 2 oz demerara rum
  • 1 oz lime juice, freshly squeezed
  • 4 dashes Angostura bitters, divided
  • Garnish: mint sprig

Instructions

  1. In a tall glass, lightly muddle the mint leaves with the simple syrup.
  2. Add the demerara rum and lime juice.
  3. Fill the glass with crushed ice and swizzle with a swizzle stick (or bar spoon) until frosted.
  4. Top with more crushed ice and float the Angostura bitters over the top.
  5. Garnish with a mint sprig.

Original: https://www.liquor.com/queens-park-swizzle-cocktail-recipe-5649402