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 Post subject: Queen's Park Swizzle
PostPosted: Wed Jul 22, 2020 2:06 pm 
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Initiate Moai Ra'e
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Joined: Sun May 17, 2020 11:49 am
Posts: 47
Location: Fort Lauderdale
My garden has been overflowing with mint lately, so I've been making these the last couple of weeks. Tasty!

For me, I muddle some mint in the bottom of a 10 oz glass (pineapple mint here), pack it with crushed or party ice, pour in 1 oz lime, 1 oz Hamilton 86, .5 oz OFTD, .75 oz rich demerara (or reduce that and add .25 oz oleo-saccharum to make up the difference) and then an angostura float on top (around 8 dashes or so)

I think they look pretty, and once you swish them up they're awfully tasty.

How do you make yours?

Cheers!

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 Post subject: Re: Queen's Park Swizzle
PostPosted: Thu Jul 23, 2020 6:39 pm 
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Hoa Aga
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Joined: Tue Feb 13, 2007 1:27 am
Posts: 1801
Location: Land o' Lincoln
Personal Statement: 4LokoCocoLocoMocoSoco!
Nice!

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 Post subject: Re: Queen's Park Swizzle
PostPosted: Sat Jul 25, 2020 10:10 am 
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Tagata A'o
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Joined: Wed Nov 28, 2007 10:34 pm
Posts: 21074
Location: Queequeg Chapter (NH)
Personal Statement: Conch ceviche.
Have not made that in a long while but for that one I stick with the original which calls for putting 8-10 mint leaves in the glass then gently bruising them with the muddler. Then you use the muddler to guide mint leaves up the sides of the glass, coating it with the mint oil.

With some care you can stick the leaves to the side of the glass which avoids sucking up bits in your straw.

-Rev

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 Post subject: Re: Queen's Park Swizzle
PostPosted: Sat Jul 25, 2020 10:21 am 
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Tagata A'o
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Joined: Wed Nov 28, 2007 10:34 pm
Posts: 21074
Location: Queequeg Chapter (NH)
Personal Statement: Conch ceviche.
Now that I think about it there's a reason I haven't made that one in awhile.

-Rev

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