Queen’s Park Swizzle

Ingredients

• 1/4 cup sugar
• 1/4 cup water
• 24 fresh mint leaves, divided
• 3 tablespoons fresh lime juice, divided
• 1/2 cup white rum, divided
• 4 cups (about) crushed ice, divided
• 1 teaspoon angostura bitters, divided

Steps

1. In a small saucepan, bring the sugar and 1/4 cup water to a boil, stirring until the sugar has dissolved. Boil for 1 minute, then transfer the simple syrup to a small bowl and chill until cold.
2. Chill 2 highball glasses in the freezer for 15 minutes. In each cold glass, combine 12 mint leaves with 1 1/2 tablespoons lime juice and 1 1/2 tablespoons simple syrup. Mash with a muddler or the handle of a wooden spoon until the mint starts to break apart. Add 1/4 cup rum followed by 1 cup crushed ice to each glass, then swizzle or stir to blend. Fill each glass completely with more crushed ice, mounding it above the rim. Drizzle 1/2 teaspoon angostura bitters over the top of the ice in each glass and serve with a straw.