Queens Park Swizzle

The Queen’s Park Swizzle was named for the Trinidadian hotel where it was first concocted in the 1920s. It combines overproof Demerara rum and rich simple syrup with a bouquet of fresh mint, a squeeze of lime and several dashes of Angostura bitters.

• 3 oz. 80-proof Demerara rum

• ½ oz. rich simple syrup (2:1)

• ½ oz. fresh lime juice

• 2 dashes Angostura bitters

• 8 to 10 mint leaves

Tools: lele twig or barspoon, muddler

Glass: chimney or highball

Garnish: mint sprig, squeezed-out lime shell

Directions

1. Place the mint leaves in a glass and gently bruise; use a muddler to guide the mint leaves up the sides of the glass, coating it with the fragrant oils.

2. Add the remaining ingredients and fill with crushed ice.

3. Use a barspoon to swizzle—gently twirl the spoon between the palms of your hands—until a frost forms on the outside of the glass.

4. Top with additional ice if needed.

5. Garnish.

To make rich simple syrup

1. Combine 1 cup Demerara sugar with ½ cup water in a saucepan over medium heat.

2. Stir until the sugar is completely dissolved and syrup just comes to a boil.

3. Cool and store in refrigerator.