Ep. 68: Because we all need more swizzle - Queens Park Swizzle
Welcome to Season 5 episode 68 of The Art of Drinking with Join Jules and Your Favorite Uncle
Brad and Jules have a case of the giggles and wander through the Queens Park Swizzle, the Queens Park Hotel, and why not some fun facts about Trinidad(?). In part 4, we answer another listener question from @emilyy_oc, “Can you talk about which size of ice cubes to use when: stirring, shaking, and serving?” We may be asking a lot of you, our listeners in this episode. We hope you don’t unsubscribe after listening.
JULES’ ITALIAN COCO SWIZZLE
2 oz Dark rum
3/4 oz orgeat syrup
1 oz fresh lime juice
6-7 mint leaves
1 oz coconut infused campari
Garnish: Mint Sprig
Glass: Highball
In a highball glass, clap mint and add to the glass.
Then add rum, orgeat syrup, ½ oz Campari and lime.
Fill your glass halfway with crushed ice
Swizzle with your swizzle stick or bar spoon until the outside of the glass becomes frosted
Fill the glass with more ice, until slightly mounded on top
Add ½ oz of campari on top and garnish with mint sprig
Learn more: www.theartofdrinkingpodcast.com
Make sure you’re following us on the Insta:
@join_jules: / join_jules
@favorite_uncle_brad: / favorite_uncle_brad
@theartofdrinkingpodcast: / theartofdrinkingpodcast
Cheers!