The Cocktail College Podcast: Queen’s Park Swizzle
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Seldom does a cocktail arrive with the specific technique used to make it included in its name. Plenty allude to their flavor profile, like sours. Others give some indication of their appearance, like the Blue Hawaii. Preparation technique, however, is a distinction almost exclusively reserved for the Queen’s Park Swizzle and the extended swizzle family. The technique itself is exactly what it sounds like: a drink is built in glass and brought to temperature and dilution by swizzling the ingredients with ice using a branch from the Quararibea turbinata tree, a.k.a. a swizzle stick.
For those unfamiliar with the art of swizzling, get ready for a crash course. Joining us for her second appearance on “Cocktail College” today is partner of New York’s Clover Club, Leyenda, and Milady’s Julie Reiner, and she’s here to explore this technique as well as the Queen’s Park Swizzle. In this episode, we discuss Trinidad’s “grown-up Mojito” and dive deep into an array of topics ranging from swizzling to the modern state of mixology. Tune in for more.
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Julie Reiner’s Queen’s Park Swizzle Recipe
Ingredients
10 mint leaves
½ ounce Demerara syrup (2:1)
¾ ounce lime juice
2 ounces aged rum
4 dashes Angostura bitters
Garnish: mint bouquet
Directions
Add mint to a chilled Hurricane glass and top with liquid ingredients.
Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at the bottom of the glass.
Once fully chilled, top with more pellet ice.
Garnish with mint bouquet.
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