Created in Trinidad, this rum-based, bitters-topped drink gets its name from the Queen’s Park Hotel 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.