Queen’s Park Swizzle

• 2 El Dorado 12

• .75 Demerara 

• 1 Lime

• Small handful of Mint leaves

• 8d Ango

• 6d Peychaud’s

  1. Bouquet of Mint

1. Swizzle

2. Pellets

3. Collins

Method:

1. Add mint to glass, lightly press with bar spoon.

2. Build drink on top of mint.

3. Fill 2/3 with pellets.

4. Swizzle.

5. Fill glass with pellets.

6. Garnish with Peychaud’s and Mint.

House cocktail of the Queen’s Park Hotel in Port of Spain, Trinidad. 1920’s.