Try these new-wave boat cocktails

PHOTOS: MATTHEW HALL / STAFF PHOTOGRAPHER The classic '20s Queen's Park Swizzle.
PHOTOS: MATTHEW HALL / STAFF PHOTOGRAPHER The classic '20s Queen's Park Swizzle.
Posted: August 22, 2014


Bartender's note: "This one is a classic, my favorite tiki drink, because of its simplicity. It originated in The Queen's Park Hotel, Trinidad, during the 1920s - basically the grandmother of the mojito. A wonderfully rich rum cocktail that is refreshing, full of spice, and is as delicious as it is beautiful. The Angostura bitters line not only serves as an aromatic garnish, but also acts as a palate-cleansing last sip if left undisturbed while drinking. Very easy to make at home."

2 ounces aged Demerara rum

3/4 ounce fresh lime juice

1/2 ounce rich Demerara syrup

8-10 mint leaves

Angostura bitters

Lightly press mint with a muddler in the bottom of a collins or pilsner glass. Do not pulverize the mint, as that will release bitter chlorophyll. Add the rest of the ingredients, save the bitters. Fill the glass with crushed ice and swizzle until well mixed and chilled, without over diluting. Fill glass with more crushed ice if necessary. Top with a line of Angostura bitters. Finish the drink off with a sprig or two of mint. Drink with a straw.


Bartender's note: "This drink was greatly influenced by one of my favorite aperitif cocktails, the Claridge Cocktail. The Great Glass Elevator is clean, slightly bitter and vegetal, but has a great amount of citrus to balance. Perfect for before or after a meal, or really whenever it suits your fancy."

1 1/2 ounces Beefeater gin

1 ounce Dolin Blanc vermouth

1/2 ounce Gran Classico Bitter

1 dash Bitter Truth celery bitters

1 dash Peychaud's Bitters

Stir all ingredients over ice, and strain into a cocktail glass. Garnish with the oils of a grapefruit twist.

Source: Colin O'Neill, Franklin Mortgage & Investment Co.

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