FROLIC – Queen’s Park Swizzle

Today’s inspiration comes from England with the diamond jubilee .  The main link being the use of the word Queen in the name and it being from a commonwealth country.  Still it has Angostura bitters which is one of my favorite things to have in a cockatil

 

Ingredients

3 ounces rum
1/2 ounce simple syrup
6 to 8 mint
3 dashes Angostura bitters

Glass Type: Collins glass

Instructions

Combine the rum,* the simple syrup,** the lime juice, the shell of the lime, and the other ingredients in a tall, 12- to 16-ounce glass.

Pour in a cup of shaved or very finely cracked ice and swizzle — you know, stick your swizzle stick in it and twirl it between your palms until the glass frosts. (That swizzle stick? Not the plastic thing that airlines give out, but a long, straight stick with short branches radiating from the bottom; if, as is likely, you don’t have one, be creative.) Intubate with a straw and serve. Drink slowly, if possible.

 

* The original recipe calls for not one of the light, suave rums made in Trinidad, but rather a heavy, fragrant Demerara rum, from nearby Guyana. Trinidad’s rum industry didn’t really kick into high gear until World War II, y’see, and before that they seem to have made do with what was lying around the ‘hood. If you’re butch enough, go Demerara — Lemon Hart is an excellent brand (Do not use the 151-proof).

** A true Trini would be insulted if you used white, refined sugar. So take 8 ounces (by weight) of blond Demerara sugar, or “Sugar in the Raw,” melt it in a cup of water over low heat, and let it cool (it’ll keep it the fridge indefinitely). Or just say to hell with it and use 2 teaspoons superfine bar sugar.

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