22 February 2013

Cocktail Friday: The Queen's Park Swizzle

In the mood for something tropical...to take your mind off the arctic valley lows?  Here’s the Queen’s Park Swizzle – in honor of the Royal Pregnancy. This delight is sweet and sour, deliciously minty, earthy, and spicy all at the same time.  Even though its ingredients resemble those of many other drinks, especially the more effervescent Mojito, this Swizzle has a taste like nothing else, and it’s very, very good.

Queen’s Park Swizzle
3 oz Clear Rum (Demerara Rum is best)
1 oz Lime Juice
1/2 oz Simple Syrup (again, Demerara sugar is best)
1/2 oz Velvet Falernum
Angostura Bitters
Mint Leaves

Photo & recipe courtesy of Nole Garey

Cover the bottom of a highball glass with mint leaves.  Don’t muddle: since the mint is staying in the glass, bruising it will turn the mint bitter, so just slap the leaves a few times in your palm.  Cover with lots of crushed ice.  Add the rum, lime juice, sugar, and falernum.  Cover with more crushed ice.  Swizzle (more on that in just a moment).  Add the bitters, and don’t skimp – a dozen dashes isn’t out of the question.  Top with more crushed ice, garnish with a bunch of mint, plunk in a straw, and enjoy!

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