A Little History

The Queen’s Park Swizzle hails from Trinidad, first mixed up at the elegant Queen’s Park Hotel in Port of Spain during the early 20th century. Known as “the drink of the West Indies,” it quickly became a tropical classic. The cocktail was beloved for its refreshing balance of rum, lime, sugar, and mint—all “swizzled” together with a special stick (like a Caribbean cousin of the mojito, but with way more flair).

With its striking layered look and icy, minty freshness, the Queen’s Park Swizzle became a symbol of Caribbean hospitality. Today, it’s a staple in tiki and rum bars worldwide—proof that a little island invention can stand the test of time.

Ingredients 

2 Ounces Demerara Rum

1 Ounce Lime Juice

1 Ounce Simple Syrup (1:1, 50 brix)

3-4 Dashes Angostura bitters

Garnish: Mint Sprig

Method

Muddle the Mint: In a Collins glass, add the fresh mint leaves and simple syrup. Gently muddle the mint to release its oils, (careful not to overly bruise or tear mint).

Mix the Cocktail: Add the rum, fresh lime juice, and crushed ice to the Collins glass with the muddled mint and syrup.

Swizzle!!!: Pour the mixture into the prepared glass with crushed ice. Use a swizzle stick to vigorously stir the drink in a swizzling motion until the glass becomes frosty, then top with more crushed ice if needed.

Garnish: Add a few dashes of Angostura bitters on top of the drink for added complexity and presentation, trust me it makes a big difference. Garnish with a sprig of mint.

Serve and enjoy.