Queens Park Swizzle
(Queen’s Park Hotel 1920s, Trader Vic’s Bartenders Guide, 1947)
3 oz Demerara Rum (80 proof)
.5 oz Lime Juice
.5 oz Demerara Syrup
2 Dashes Angostura Bitters
8 to 10 Mint Leaves
Muddle Mint and Demerara Syrup in Highball.
Add rum, Lime and pebble ice. Swizzle and top with more ice.
Garnish: 2 Dashes of Peychaud’s Bitters, 2 Dashes of Angostura Bitters, add Mint Sprig
Description
Rhum, Fresh Lime Juice, Demerara Syrup, Mint, Peychaud’s & Angostura Bitters
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