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Queen’s Park Swizzle, Dark


10 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
0.75 oz
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
2 oz
A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. Common examples are Plantation OFTD and Lemon Hart 151.
5 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.

Combine the mint leaves, simple syrup, and lime juice in a shaker and gently muddle. Add the rum, then transfer to a chilled Collins glass, making sure the mint settles at the bottom. Add crushed ice to come 3/4 up the glass and swizzle. Add the bitters and lightly swizzle again to obtain a tricolor effect. Top off with crushed ice and garnish with a bouquet of mint sprigs. #build #swizzle #muddle #ontherocks



Herbal
Fresh
Regarding Cocktails
avg. 2.9 (8)
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