A tall, mint-laced rum swizzle from the tropics: Demerara rum, lime, and rich sugar are churned over crushed ice with a swizzle stick until the glass frosts, then crowned with a heavy float of Angostura bitters. Born in the 1920s at the Queen's Park Hotel in Port of Spain, Trinidad, where bartenders reworked the Daiquiri with mint and local bitters. Trader Vic later called it "the most delightful form of anesthesia given out today."
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.