For Sullivan’s Fish Camp‘s take on the Queen’s Park Swizzle, beverage director Jordan Moton subbed out the original recipe’s demerara rum and simple syrup for aged rum and white rum and mint syrup. With a bit more lime juice, it’s also lighter and drier than the classic formula. “The cocktail is considered to be the ‘bartender’s Mojito,’” Moton says. “It’s light, refreshing, and perfect for our beachy scene on Sullivan’s Island.”
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