The Queen’s Park Swizzle might look just like a mojito topped with red but it’s much more elevated in flavor and personality. Named after the Queen’s Park Hotel in Trinidad, the Queen’s Park Swizzle was born in the hotel’s bar in the 1920’s.
Every Queen’s Park Swizzle starts with the mandatory Angostura bitters. ANGOSTURA® bitters is a key ingredient in many cocktails – a secret formula of herbs and spices that is only known by 5 people on the planet. They’ve even made a pact to never fly on a plane together. Angostura isn’t only restricted for the bar but can be used in the kitchen to add depth and complexity to dishes.
SEE ALSO: Banana Coconut Rum Colada Recipe
Simple with the perfect combination of ingredients creates this classic tiki cocktail, Queen’s Park Swizzle. All you need is a tall glass, rum, Angostura bitters, a good swizzle stick, and it’s happy hour time.
This past weekend I attended Cochon555 with House of Angostura. Cochon555 is a nose-to-table culinary tour that’s dedicated to supporting family farmers and educating chefs and diners about the agricultural importance of utilizing Old World livestock.
Salt & Time did an incredible step-by-step breakdown of a heritage breed pig!
We feasted on over 1,500 pounds of heritage breed pork raised on family farms at Cochon555 by chefs from TRIO, Epicerie Cafe, Juniper, East Side King, and Leroy and Lewis. Salt & Time created this amazing NY steak strip from 44 Farms with citrus butter using the Angostura bitters. Chef and Pitmaster Evan of Leroy and Lewis won Cochon555 by transforming the Red Wattle/Large Black cross breed into six menu items. The Far Eastern Carolina Pulled Pork with kimchi fried rice was my favorite.
I was a guest judge at the milk punch competition that included 5 different cocktails from local bartenders in Austin. Congratulations to barkeep Sarah Rahl of Four Seasons Hotel Austin who won for her ‘Come Take It’ recipe with Breckenridge Bourbon, grilled peach, Campari, lemon, Angostura, Earl Grey, raw honey, and foam.
QUEEN’S PARK SWIZZLE COCKTAIL
- 2 oz rum
- 1 oz lime juice
- .5 oz Demerara Simple Syrup
- 8 mint leaves
- 6 – 8 dashes Angostura Aromatic Bitters
- Muddle mint leaves in lime juice and simple syrup, then fill glass with crushed ice.
- Pour rum over crushed ice and swizzle well until glass is ice-cold and frosted.
- Pack glass with more crushed ice and top with Angostura aromatic bitters.
- Garnish with mint.
QUEEN’S PARK SWIZZLE COCKTAIL RECIPE STEP BY STEP
STEP 1: START WITH MINT LEAVES
In a highball glass, add several mint leaves.
STEP 2: SQUEEZE FRESH LIME JUICE
Squeeze 1 ounce of lime juice. Add to the highball glass with mint leaves.
STEP 3: ADD SIMPLE SYRUP
Add 1 ounce of Demerara simple syrup. If you can’t find Demerara, use another simple syrup.
STEP 4: ADD ANGOSTUTRA BITTERS
Add 6 – 8 dashes of Angostura Bitters.
STEP 5: MUDDLE
Muddle mint leaves in Angostura Bitters, lime juice, simple syrup, and rum.
STEP 6: ADD ICE, RUM, AND SWIZZLE
Fill glass with crushed ice and pour 2 ounces of your favorite rum. Swizzle well until glass is ice-cold and frosted.
STEP 7: SLAP MINT
Pack glass with more crushed ice and slap a spring of mint to garnish.
STEP 8: TOP WITH ANGOSTURA
Top with Angostura aromatic bitters and serve immediately.
This post is brought to you in collaboration with Angostura. Thank you for supporting the brands that support A Taste of Koko!