Cocktail of the Week: Queen’s Park Swizzle

Queens-Park-Swizzle

2 oz El Dorado 5yr Rum
¾ oz Lime Juice
¾ oz Demerara Syrup (a simple syrup made from Demerara Sugar or Turbinado)
6 mint sprigs

Shake with cubed ice and strain into a glass filled with crushed ice.  Top with 2 oz of soda and garnish with mint and 4 dashes of angostura bitters.


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