Queen’s Park Swizzle

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Cocktail History

The Queen’s Park Swizzle is a classic cocktail that was created in the early 1900s at the Queen’s Park Hotel in Port of Spain, Trinidad. It is similar to the Mojito because it’s also made with rum, citrus, and mint leaves muddled in simple syrup, but it calls for a dark overproof Demerara rum and is topped with Trinidad’s own Angostura bitters.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Demerara Rum: This is the base spirit. The recipe specifically calls for an overproof Demerara rum, but we didn’t have that on hand and went with Angostura 7-Year-Old Rum for its rich, full-bodied flavor with notes of honey, chocolate, maple, and toffee. For a mocktail version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum.

Lime Juice: This adds sour citrus flavors for balance. We prefer to use fresh citrus juice because it’s less bitter than the bottled stuff and tastes better.

Simple Syrup: This is a sweetener made with sugar and water. You can buy bottled simple syrup in a store, but we made ours at home using Alex’s recipe because it tastes better fresh and is very easy to make.

Angostura Aromatic Bitters: This is a type of spirit infused with botanicals. They add more spice and complexity to the drink and tie the other flavors together. For a mocktail version of this drink, try All The Bitter Alcohol-Free Aromatic Bitters in place of the bitters.

Mint Leaves: These are muddled in the glass to add fresh mint flavor.

Mint Sprig: This is the garnish. It adds more fresh mint aroma.

Tasting Notes

The Queen’s Park Swizzle features warming aromas of mint and spices and has a fruity-sweet flavor that combines rum’s grassy notes with sweetened lime and the tingling bite of spicy bitters, all going down with a spice-imparted menthol flavor in the aftertaste.

Our Opinion of This Cocktail Recipe: Just as a 100-year-old classic deserves, we both found the cocktail to be an incredibly tasty yet simple combination of flavors and a terrific alternative to a Daiquiri for your next rum tasting.

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Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.

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Alex’s Take: ⭐⭐⭐⭐
“This bitters-tinged Daiquiri take is a classic for a reason, and despite having been in the world of rum and cocktails for quite some time now, this tasting was the first time I had ever had one. The inclusion of a heavy dose of bitters is a must here because the spicy flavor they provide gives this drink a lot of its character; the mint, on the other hand, lends a supporting role. This drink is simple enough to riff on with any different kind of rum or flavor of simple syrup, but the Angostura bitters are a staple that the drink wouldn’t be the same without.”

Kendall’s Take: ⭐⭐⭐⭐
“I didn’t expect to enjoy this drink quite as much as I did! Usually, I’m not too big on layered cocktails, but the spicy bitters and mint play really well with the rum. We did end up using a pretty strong but delicious rum from Angostura in place of Demerara rum, and it was still very tasty. Rum is the most prominent flavor, for sure, so I’d be careful which ones you used in this. I don’t know that I’d make this again, but I enjoyed tasting it.”

Recipe

This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.

AuthorThe Essential Cocktail BookPrep Time5 minsRating

Ingredients
 2 oz Demerara Rum
 1 oz Lime Juice
 1 oz Homemade Simple Syrup
 4 dashes Angostura Aromatic Bitters
 8 Mint Leaves
 1 Mint Sprig

Method
1

Add simple syrup and mint leaves to a highball glass.

2

Muddle gently for 5-7 seconds.

3

Add rum, lime juice, and crushed ice to glass.

4

Top with bitters.

5

Stir gently with a swizzle stick for 5-10 seconds.

6

Garnish with mint sprig.

Ingredients

Ingredients
 2 oz Demerara Rum
 1 oz Lime Juice
 1 oz Homemade Simple Syrup
 4 dashes Angostura Aromatic Bitters
 8 Mint Leaves
 1 Mint Sprig

Directions

Method
1

Add simple syrup and mint leaves to a highball glass.

2

Muddle gently for 5-7 seconds.

3

Add rum, lime juice, and crushed ice to glass.

4

Top with bitters.

5

Stir gently with a swizzle stick for 5-10 seconds.

6

Garnish with mint sprig.

Queen’s Park Swizzle

Make It a Mocktail: Use Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rums and All The Bitter Alcohol-Free Aromatic Bitters in place of the bitters to try a booze-free version of this drink.

Tools & Glassware We Recommend

More Rum Cocktails

If you like this rum-based cocktail recipe, here are a few others we’ve tried that are similar that you may enjoy:

Caribe Daiquiri Cocktail Recipe

Caribe Daiquiri: A rum cocktail made with pineapple juice, lime juice, simple syrup, and a lime slice

Junior Colada Cocktail Recipe

Junior Colada: A pineapple rum cocktail made with coconut liqueur, pineapple juice, lime juice, coconut soda, and pineapple fronds

Siboney Cocktail Recipe

Siboney (Variation): A rum cocktail made with pineapple juice, lime juice, passion fruit syrup, and rich Demerara syrup

Wishful Thinking Cocktail Recipe

Wishful Thinking: A sloe gin and rhum agricole cocktail made with ginger syrup, lime juice, absinthe, Angostura aromatic bitters, and a mint sprig

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