comment 0

Queen’s Park Swizzle

I’ve had a thing for tiki drinks lately. San Francisco’s Smuggler’s Cove is by far one of my favorite bars, and I’ve been itching for a trip to New York’s Lani Kai since I arrived in September. So when my good friend Matthew invited us to his housewarming party a few weeks ago, my mind shot directly to making a pitcher of sunny tropical drinks to share. It didn’t hurt that I was also reading Bon Appetit’s March issue at the time, and was inspired by the simple and lovely Queen’s Park  Swizzle.

Starting out, I infused some dark rum with orange zest and cinnamon overnight. To that I added simple syrup, lime juice, and mint. The recipe also calls for orgeat, an almond-infused syrup used heavily in tiki concoctions. I didn’t have time to whip up a batch, and my local bar store was out, but Bittermens Elemakule Tiki Bitters (infused with cinnamon, allspice, and paprika) made a lovely replacement. Swirl the mixture around and pour over crushed ice, and you have a slightly sweet, spicy, and tart cocktail. And our ever-expanding bar continued to grow with the addition of a few bar staples–Peychaud’s and Angostura–used to top of the drink with a bright red flourish. Garnish with mint and a long straw, and you have tiki magic. Light and floral, it’s a great way to celebrate, housewarmings or the coming sunshine!

Queen’s Park Sqizzle, adapted from Bon Appetit March 2012
6 to 8 servings

3 cinnamon sticks
3 pieces anise
1 orange
3 cups cup spiced rum
cups simple syrup
1 cup fresh lime juice
1 handful mint sprigs
10 dashes tiki bitters
10 dashes Peychaud’s bitters
5 dash Angostura bitters
750 ml sparkling water

Heat the cinnamon and anise in a small pan over medium heat until aromatic. Place in a large container and pour the rum into the spices. Zest the orange, and add to the rum. Let steep overnight.

Gently muddle the rum, simple syrup, lime juice, tiki bitters, and mint sprigs. Pour into a pitcher, and add the Peychaud’s and Angostura bitters. (For an individual serving, I added these last, in the traditional manner. For a pitcher primed for a party, I added the bitters to the batch.) Top off with soda water. Serve in glasses filled with crushed ice.

Leave a Reply