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Queen's Park Swizzle

Trinidad's mint swizzle: gold rum, lime and demerara syrup over crushed ice, Angostura swizzled through the frost. Tall, aromatic and bitters-dry on the finish.

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Ingredients

• Mint — 8 leaves
• Gold rum — 60 ml
• Lime juice — 23 ml
• Demerara sugar — 15 ml
• Angostura bitters — 2 dash
• Mint — 1 bouquet
• Lime — 1 wedge

Preparation

1. Add mint, gold rum, lime juice and demerara syrup to a Collins glass.
2. Fill the Collins glass with ice and swizzle until the glass frosts.
3. Add more crushed ice to fill and dash Angostura over the top.
4. Garnish with a mint bouquet and lime wedge.

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