The recipe
- ½Half a large lime, squeezed (shells in the glass)
- To tasteMint leaves
- 3 ozDemerara rum (86 proof)90 ml
- 2 dashesAngostura bitters
- ½ ozSimple syrup15 ml
How to make it
- 1Squeeze the lime into a tall glass and drop in the shells and the mint.
- 2Fill with shaved ice.
- 3Add the rum, bitters and syrup and swizzle until the glass frosts.
Garnish: Mint sprigs.
Today it is usually built in layers with more lime and syrup and lots of Angostura floated on top.
The ratio
1 : 6 : 1
In parts, a Queen’s Park Swizzle is 1 lime, 6 rum and 1 syrup. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Tiki & Punches
- Banana Daiquiri — Rum, banana liqueur, lime and a piece of ripe banana, blended with crushed ice until smooth: a fruity frozen Daiquiri.
- Blue Hawaii — Pineapple, sweet-and-sour, blue curaçao, vodka and rum over ice: bright blue, fruity and very Waikiki.
- Chartreuse Swizzle — Green Chartreuse stretched with pineapple, lime and falernum over crushed ice. Herbal, tropical and strong.
- Don’s Special Daiquiri — Two rums blended with passion fruit, honey and lime over crushed ice. Fruity and tropical, with a funky Jamaican backbone.
- Fog Cutter — Rum, brandy and gin with orange, lemon and orgeat, poured tall over ice and finished with a float of sherry. Trader Vic: “Fog Cutter, hell. After two of these, you won’t even see the stuff.”
- Hot Buttered Rum — Dark rum and a spoonful of spiced butter and brown sugar, melted into hot water: rich and warming.