Queen’s Park Swizzle

Ingredients

  • 2 oz Kō Hana KEA 

  • 8-10 mint leaves

  • 3/4 oz simple syrup

  • 1 oz lime juice, freshly squeezed

  • 4 dashes Angostura bitters, divided

  • mint sprig for garnish

Preparation

Add the mint leaves and simple syrup into a Collins glass and gently muddle.

Add the Kō Hana KEA, lime juice, and 2 dashes of bitters. Fill the glass nearly full with crushed or pebble ice and swizzle with a swizzle stick or bar spoon until frost forms on the outside of the glass. 

Fill the glass with more crushed or pebble ice, mounding slightly above the top of the glass.  Top with 2 dashes bitters. Garnish with a mint sprig.

Previous

KŌ JITO