Queen’s Park Swizzle
3 ounces Demerara rum
1/2 ounce rich simple syrup
1/2 ounce lime juice
2 dashes Angostura Bitters
10 whole leaves mint
Garnish: Mint sprig and a squeezed out lime shell.
Gently muddle mint leaves in a Collins or chimney glass. Add rum, simple syrup, lime juice and bitters. Fill glass with crushed ice and swizzle or stir to combine ingredients. Top with more crushed ice and serve with straws.

The traditional version of this Trinidad swizzle is made with the dark, smoky caramel tones of Demerara rum; the 80-proof bottling from Lemon Hart is recommended, and the Demerara rums from El Dorado are also wonderful. In 1946, none other than Trader Vic himself, apostle of rum, dubbed it "the most delightful form of anesthesia given out today."