Rainy, sunny afternoon
Rainy, sunny afternoon
Andy and I have REALLY good timing…
NY Times went to Studio Square in an ealier link I posted, now I see that they published yesterday an article about a drink technique that just happens to feature Dutch Kills in the photos at top.
Update: They also published a recipe.
Queens Park Swizzle
Adapted from Dutch Kills4 mint sprigs, leaves only, plus one whole sprig for garnish
1 sugar cube
1 ounce lime juice
3/4 ounce simple syrup
2 ounces white rum
6 dashes Angostura bitters.
- Place mint leaves in a cocktail shaker with sugar cube, lime juice and syrup. Using a muddler or wooden spoon, gently bruise mint. Pour rum in, swirl shaker and pour contents into a 10- or 12-ounce tall glass. Add crushed iced until glass is three-quarters full, then add bitters.
- Insert a genuine swizzle stick or a bar spoon into glass, stopping just above mint leaves, and hold its handle between your palms. Slide your hands back and forth against each other, gently spinning spoon or swizzle stick. Ideally, liquid and ice will swirl together while top layer of bitters and bottom layer of mint stay undisturbed. Top with more ice and garnish with a mint sprig.