Queen's Park Swizzle

from Smuggler's Cove

• \frac{1}{2} Ounce of Lime Juice
• \frac{1}{2} Ounce of Demerara Syrup
• 2 Ounce of Black Blended Rum
• 2 Dash of Angostura Bitters
• 1 Sprig of Mint

Gently muddle the mint leaves with the lime juice and syrup in a Collins or Highball glass. Add the rum and bitters. Add crushed ice until the glass is three-quarters full, then use a barspoon or lele to swizzle. Top up with additional crushed ice as needed to fill the glass. Garnish with mint sprig.