As with many classics, everyone has their own interpretations, but for today’s classic recipe, I’m referring to the genius team behind Smuggler’s Cove. They recite a recipe stemmed from Trader Vic’s Bartender’s Guide, who is the OG of rums if there ever was any.
For this recipe, I went with Gosling’s Black Seal as you want something that’s a black aged blended rum. The spices just work when it comes to using this rum with this cocktail. Traditionally it also states to create a ring of cocktail napkins so guests can imbibe comfortably without freezing their fingers off. Since I’m promoting bartending at home, a bounty sheet did just the trick, and I’m happy to serve this amongst all my friends. Important things to note here, crushed ice is very important, and always, ALWAYS used fresh lime.
Because I don’t want to take any credit, just my photography and demerara syrup, I wanted to make sure I state, YOU NEED TO BUY THE SMUGGLER’S COVE BOOK. It’s a MUST, especially when you want to start diving into the world of Rum. I’m constantly referring back to it and it’s one of my favourite cocktail books on my shelf.
Queen’s Park Swizzle
Source: Trader Vic's Bartender's Guide adapted by Smugglers Cove.
Origin: Traditional Trinidad Recipe
I do not take credit for this recipe, except that I make a very simple Demerara Syrup for this recipe. Much like a daiquiri, this cocktail is often adapted to the users preference. So be mindful friends and purchase the Smuggler's Cove cocktail book for everything Rum!
Ingredients
- 4 mint leaves
- 1/2 oz Freshly Squeezed Lime Juice
- 1/2 oz Demerara Syrup 1:1 ratio
- 2 oz Gosling's Black Seal Rum
- 2 dashes Angostura Bitters
Instructions
In a collins glass, add your mint and gently muddle.
Add the rest of you ingredients inside the glass.
Fill your glass with crushed ice 3/4 of the way and swizzle/churn(aka stir) until combined.
Top up with more crushed ice until you get a nice dome on top. Garnish with Mint, straw and have a cocktail napkin ring around so you can easily hold. The drink is ready when the outside of your glass is all frosted over!
