Created in Trinidad, this rum-based, bitters-topped drink gets its name from a famous cricket field in the country’s capital, Port of Spain. However, its traditional dark and muggy Demerara rum base hails from neighboring Guyana, which had a more established rum industry than Trinidad when this drink was created in the early-20th century. With few ingredients, this drink gets its unique signature from the swizzle technique, which calls for agitating the drink with a swizzle stick until frost forms on the glass.
- 2 ounces demerara rum
- 1 ounce simple syrup (1:1, sugar:water)
- 1 ounce lime juice
- 1 large sprig mint
- 4 dashes Angostura bitters
Garnish: mint sprig
- In a Collins or hurricane glass, gently muddle mint leaves with simple syrup to release the oils.
- Add lime juice, rum and crushed ice.
- Swizzle with a straw or swizzle stick to mix.
- Add more crushed ice and dash Angostura bitters over top.
- Garnish with a mint sprig.