Queen's Park swizzle

By Josh Lindley
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<p>Recipe not pictured</p>


  • 45 millilitres (1.5 ounces) dark rum
  • 20 millilitres (0.75 ounce) lime juice
  • 15 millilitres (0.5 ounce) Simple Syrup
  • 3-4 dashes angostura bitters
  • 6-7 mint leaves, plus the sprig.


  1. Place mint leaves in the bottom of a highball glass, then fill with crushed ice. Then in order, pour Lime Juice, Simple Syrup and rum. Dash bitters on top and garnish with mint sprig.

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