6 cl Angostura® 7 Years Old Rum
3 cl Demerara sugar syrup
3 cl Lime juice, freshly squeezed
4 Dashes Angostura® aromatic bitters
8 – 12 Mint leaves, fresh
Place mint leaves into palm of your hands, slap it, add to glass. Add sugar, syrup and lime juice along with the dashes of Angostura® aromatic bitters. Gently press mint leaves with swizzle stick then add crushed ice. Swizzle mixture with swizzle stick. Add rum, then add more crushed ice and swizzle again. Poor one additional dash of Angostura® aromatic bitters and top up glass with more crushed ice. Garnish with mint sprig.
The creator of the Queen’s Park Swizzle remains unknown, but the Queen’s Park Swizzle is a drink laden with history. It was created about 100 years ago at the Queen’s Park Hotel where the cocktail was prepared and served to guests of the hotel by the 1920s at the latest.
The hotel was build in 1893 and soon became noted for its cuisine, airy rooms, and amenities, including by 1895, electricity and electric lights. The Queen’s Park Savannah neighborhood was filled with brightly colored leisure centers and an excellent destination for happy folks to eat, drink and dance the night away. The Queen’s Park Hotel was the central highlight of this tropical retreat area where trendsetters arrived in large numbers to stay. At a certain point it was said that the secret that made the hotel bar great was its signature drink, the Queen’s Park Swizzle.
By 1946 its popularity had spread far and wide enough for Trader Vic, to declare the Queen’s Park Swizzle (in his Trader Vic’s Book of Food and Drink) "the most delightful form of anesthesia given out today."
Since 2017 the House of Angostura® is on a mission to make the Queen's Park Swizzle the national drink of Trinidad & Tobago. In an attempt to make the Queen’s Park Swizzle the national drink, reps from the House of Angostura® already started working with bars and restaurants across the country, training bartenders on how to make the drink and ensuring it will be showcased on menus.