I know, I know, I’ve already done this one… but unless you’ve read my blog from the very start, it’s new to you. Also, I’ve learned so much about this drink, and drinks in general, and this is such a difficult drink to make with ease and sophistication, I just had to do an update post. And, my photography has gotten sooooo much better since those early days. Plus, I just made a few swizzle sticks and I was just itching to try them out. So you’re going to deal with it, for chrissakes – for once in your fucking life – and read my new QPS post:
Queen’s Park Swizzle
2 oz. White Rum
.75 oz. Lime
.5 oz. Demerara (2:1)
In the bottom of a Boston tin, combine lime, demerara and all the bottom leaves of a very goodly sized mint sprig. Muddle, but so very gently. Seriously, don’t get all crazy with that shit, just rock that muddler back and fro, enough to let the mint know you’re the one in control, but no further. Thence, add the rum, give the whole mess a stir, and pour it unstrained into a Hi Ball glass. Assuming you’ve already crushed up a huge amount of ice, or are in possession of a Scotsman Nugget maker – fill the glass with said ice. Gently, and with an eye for the future, insert your swizzle stick…
[See post on DIY Swizzle Sticks]
…and swizzle gently and briskly, until a nice frost has appeared on the outermost side of your glass. Remove said swizzle stick, and pack additional ice into glass, forming a bit of a mound. Dash with bitters, garnish with a mint leaf and serve with a stir straw.
*Trifecta bitters is a blend of equal parts Angostura, Peychaud’s and orange bitters (house made). They taste excellent and look amazing. If you’ve got a decent orange bitters that you like, you could easily make them, but I wouldn’t advise using Ango orange as it tends to overpower them.