Active Time

　　2 minutes

　　Total Time

　　2 minutes

　　If you like mojitos, you’ll like this minty swizzle from the Queen’s Park Hotel in Trinidad. The swizzle is a category of cocktails named for the special bar tool used to mix all crushed-ice cocktails in the days before blenders. A swizzle stick is a long stick made with three to five forked branches originally made from the allspice bush. If you don’t have one, though, you can use a bar spoon to churn the drink with a similar motion, rotating the stick by rubbing your hands back and forth against each other with the stick between them. 

　　Feel free to try subbing in aged rum for the white rum (or a mix of both) for more complexity in this easy cocktail, or try two dashes each of Angostura and Peychaud’s bitters instead of four dashes of the Angostura.

Ingredients

　　8–10 mint leaves

　　¾ oz. (22 ml) 1:1 simple syrup

　　2 oz. (60 ml) white rum

　　1 oz. (30 ml) fresh lime juice

　　4 dashes Angostura bitters

　　Mint sprig, to garnish

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　　Reprinted from Spirited: Cocktails from Around the World, by Adrienne Stillman. © 2020 Phaidon PressBuy the full book from Amazon.