Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 22.5 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "22.5 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | Light gold rum 1-3yo — {"raw_name": "Light gold rum 1-3yo", "raw_measure": "60 ml Light gold rum 1-3yo", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2 dash | Aromatic bitters — {"raw_name": "Aromatic bitters", "raw_measure": "2 dash Aromatic bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 8 whole | Mint leaves — {"raw_name": "Mint leaves", "raw_measure": "8 fresh Mint leaves", "parse_status": "parsed", "mapping_status": "exact_existing"} | garnish |
| 15 ml | Brown sugar syrup — {"raw_name": "Brown sugar syrup", "raw_measure": "15 ml Brown sugar syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of lime wedge and mint sprigs.
- Gently MUDDLE mint in base of shaker (just to bruise).
- Use a bar spoon to raise the bruised mint up and around the inside of the glass to coat with fragrant mint oils.
- Add other ingredients.
- Two-thirds fill glass with crushed ice and SWIZZLE.
- Fill glass with more crushed ice and briefly CHURN.
- Garnish with lime wedge and mint sprigs bouquet.
- Serve with a straw.
Garnish: Prepare garnish of lime wedge and mint sprigs. Garnish with lime wedge and mint sprigs bouquet.
Ice: ice
{"date_published": "2017-01-04 18:49:02", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2740/queens-park-swizzle", "image_url": "https://cdn.diffordsguide.com/cocktail/AP7ZyR/square/0/512x512.webp?v=1737701588"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.