Ep. 68: Because we all need more swizzle - Queens Park Swizzle

Brad and Jules have a case of the giggles and wander through the Queens Park Swizzle, the Queens Park Hotel, and why not some fun facts about Trinidad(?). In part 4, we answer another listener question from @emilyy_oc, “Can you talk about which size of ice cubes to use when: stirring, shaking, and serving?” We may be asking a lot of you, our listeners in this episode. We hope you don’t unsubscribe after listening. 
 
Queens Park Swizzle recipe: 
FIRST!!! Take 10 mint leaves into the palm of your hand, CLAP, gently roll and add to your Collins glass. While they are in the glass, use your barspoon or swizzle stick to rub the leaves around the inside of the glass. 
Then add in: 

2oz Demerara rum 

1oz Freshly squeezed lime juice 

3/4oz Simple syrup 

2 dashes of Angostura bitters 

Grab your Lewis bag and mallet and fill the bag with ice 
HAMMER that ice to crushed bits 
Making sure your swizzle stick (or bar spoon) is in the glass, fill your glass halfway with crushed ice 
Swizzle with your swizzle stick or bar spoon until the outside of the glass becomes frosted. “How do I swizzle?” you ask? Place the stem of the stick / spoon between your palms and rub back and forth. DON’T chop the ice up into bits. Make sure you are swizzling above the leaves. Be sure to push any leaves that may have strayed up towards the top back down. 
Fill the glass with more ice, until mounded on top 
Add more angostura bitters, soaking the top. You should have a nice 3 layered drink; green, gold, and a ice dark reddish brown at the top. Garnish with a few mint sprigs, slap ‘em around first and fluff them up before planting in your ice. 
 
Italian Coco Swizzle 
2 oz Dark rum 
3/4 oz orgeat syrup 
1 oz fresh lime juice 
6-7 mint leaves 
1 oz coconut infused campari 
Garnish: Mint Sprig 
Glass: Highball 
 
In a highball glass, clap mint and add to the glass. 
Then add rum, orgeat syrup, ½ oz Campari and lime. 
Fill your glass halfway with crushed ice 
Swizzle with your swizzle stick or bar spoon until the outside of the glass becomes frosted 
Fill the glass with more ice, until slightly mounded on top 
Add ½ oz of campari on top and garnish with mint sprig 
 
TIP: Ice, what size of cubes should you be using and when. Thanks @emilyy_oc ! 
 
The Art of Drinking 
IG: @theartofdrinkingpodcast  
 
Jules 
IG: @join_jules 
TikTok: @join_jules  
Website: joinjules.com 
 
Brad  
IG: @favorite_uncle_brad 
 
This is a Redd Rock Music Podcast 
IG: @reddrockmusic 
www.reddrockmusic.com
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