A tall, mint-laced rum swizzle, churned over crushed ice until the glass frosts: toffee-dark Demerara rum, sharp lime and rich demerara syrup underneath, a heavy float of Angostura bitters crowning the top in a russet band. It drinks like a Daiquiri stretched long and cold — bright and sweet-tart through the straw, with bruised mint lifting every sip and the bitters bleeding clove and spice down through the ice as it goes.
Garnish: Mint Sprig
swizzled · Collins · Crushed
muddle
Gently muddle the mint leaves with the demerara syrup in the glass to release the oils without shredding the leaves.
add
Add the lime juice and Demerara rum.
add
Fill the glass two-thirds with crushed ice.
other
Swizzle with a swizzle stick or bar spoon until the drink is mixed and the glass frosts over.
top
Top with additional crushed ice to mound above the rim, then dash the Angostura bitters over the top.
garnish
Garnish with a bouquet of fresh mint sprigs and serve with a straw.
Its home is Trinidad's Queen's Park Hotel, in Port of Spain, where the drink appeared during the 1920s after the hotel wanted a signature serve of its own. No single bartender is on record as its author; the staff behind the bar took the Daiquiri as their starting point and worked in fresh mint and the local Angostura bitters. Trader Vic later sang its praises, ranking it as about the most pleasant anesthetic anyone was handing out.