Episode 68 Queen Parks Swizzle
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.
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What do we need for today’s episode?
For Brad’s Queen Park Swizz
Collins Glass
Swizzle Stick
Jigger
Strainers, hawthorn & fine mesh
Lewis Bag & Ice
Demerara Rum
Limes
FRESH mint leaves
Simple syrup
Angostura Bitters
For Jules’ Italian Coco Swizz
Collins Glass
Jigger
Bar spoon, or swizzle stick
Lewis bag & Ice
Fresh mint leaves
Dark Rum
Orgeat Syrup
Coconut infused Campari, see below!
lime juice, freshly squeezed
This week’s tip: Ice, what size of cubes should you be using and when. Thanks @emilyy_oc !
Listen to the episode to get your tips!
COCONUT FAT WASHED CAMPARI
Grab your favorite fat for example Coconut oil, olive oil, bacon fat, or even butter!
In a jar with a wide top, like a mason jar or a weck jar add:
1 cup of spirit, for us it would be our Campari
2 tbsp of fat, for us it would be our coconut oil
Mix using a mixing spoon and let sit for at least an hour, if not 2-3 hours.
Once it’s sat, place in the freezer. You’ll want the oil to solidify up top so you can easily remove the fat.
Lastly, you’ll just want to strain again through a cheesecloth and fine mesh strainer… et voila!
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The Art of Drinking
Jules
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