Queen’s Park Remix is worked cold in the glass. Dark rum, fresh mint, Cordial Craft Zero-Sugar Lime Cordial, crushed ice, and an Angostura float make a tall rum cooler with the aroma of a swizzle and the directness of the Cordial Craft 2:1 pour.
Recipe by Austin Davis · Published · Updated
Handle the mint gently, use enough crushed ice to work the drink cold, and leave the bitters on top long enough to meet the drinker before the rum does.
The recipe uses mint three ways: it is pressed into the cordial, moved through the glass during the swizzle, and returned above the rim as the garnish. Crushed ice gives the drink the dilution and temperature it needs while the bitters remain concentrated at the top.
Gentle pressure opens the leaves and lets the cordial carry the aroma without loading the glass with green fragments.
Crushed ice chills quickly and creates the gradual dilution expected from a tall rum cooler.
The first impression is spice and aroma; the darker rum-and-mint body follows as the drink is pulled through the straw or sipped from the rim.
The frost on the glass is useful information. It tells you that the base, crushed ice, and dilution have come together.
Press just enough to release aroma. Aggressive muddling makes the drink look muddy and can pull out harsher vegetal notes.
The ice settles as the drink is worked. Add a final mound so the glass looks complete and the bitters have a surface to rest on.
The source spec calls for an Angostura float rather than an exact dash count. Apply a restrained aromatic layer and adjust to the bottle you use.
The base scales cleanly, but the mint, crushed ice, swizzle, and bitters float belong in the final serve.
The written recipe does not intentionally add a major food allergen, but rum and bitters formulations can vary by brand and market.
The practical choices that affect mint, dilution, rum character, and the bitters float.
No. Demerara rum is preferred because its depth stands up well to mint, lime, and bitters, but another flavorful dark rum can work.
Use gentle pressure rather than aggressive muddling. The goal is to open the leaves and release aroma without turning them into debris.
Crushed ice chills and dilutes the drink as it is swizzled, then continues to soften the rum cooler gradually as it is served.
The house spec calls for a float rather than a fixed dash count. Use enough to create an aromatic top layer without saturating the entire drink.
Move from a crushed-ice rum cooler to a short cucumber-mint cocktail, a tall vodka highball, or the flagship margarita.
Queen’s Park Remix uses the swizzle itself to bring the rum, cordial, mint, ice, and dilution into place. Keep the mint intact, work the glass until it frosts, and leave the bitters where their aroma can lead.
