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askwhatsforlunch · 2 years

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Queens Park Swizzle

My landlady in Toronto, Linda, is from Trinidad. And as I’ve been away from my adoptive city for far too long, I miss her and her daughter Racheal heaps. I miss our conversations when we’re both in the kitchen, cooking our meals. Or enjoying a bottle of sparkling wine on a sunny day. Or watching Home Alone or old variety programmes on telly on cold ones... I’ve only ever been to two Caribbean islands, but these were such wonderful trips, I’ve always wanted to return; Jamaica has always been a dream, my Dad having worked with so many reggae singers who call it home, and after meeting Linda, Trinidad is on my wish list too! Until I get there, and because the hotel where this cocktail was invented closed decades ago, I’m sipping a Queens Park Swizzle now, in the sunshine, thinking of dear friends and future trips... Happy Saturday!

Ingredients (serves 1):

a dozen to 15 large ice cubes

8 to 10 leaves fresh mint + a sprig for garnish

22.5 millilitres/3/4 fluid ounce (1 1/2 tablespoon) Simple Syrup

1 small, ripe lime

60 millilitres/2 fluid ounces (4 tablespoons) good quality Caribbean Rum (I used Ginger and Lime Rum)

4 dashes Angostura bitters

Crush the ice (if you’re doing this by hand with an ice crusher, it may take some time, so keep crushed ice cool in the freezer whilst you go through the dozen or so ice cubes!)

Tear the mint leaves into a Collins or other tall glass. Add Simple Syrup, and muddle thoroughly with a muddler.

Thoroughly squeeze the juice of the whole lime, and pour into the glass, along with the Rum. Muddle again to mix.

Spoon in crushed ice until it half fills the glass, and swizzle with a bar spoon until frost forms on the outside of the glass. Fill the glass with remaining crushed ice, until it comes slightly over the top of the rim.

Top with 4 dashes Angostura bitters. Garnish with mint sprig.

Enjoy Queen’s Park Swizzle immediately, preferably lounging in a deck chair in the sun...

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cocktailanddrinkrecipes · 2 years

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The Queen‘s Park Swizzle (recipe by Anders Erickson)

http://cocktailandmixeddrinkrecipes.blogspot.com/2022/06/the-queens-park-swizzle-recipe-by.html

#Bartending #bar tending #mixology #mixologist #cocktails #drinks #recipes #margaritas #martini #mixe

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acocktailmoment · 5 years

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Queen's Park Swizzle Cocktail Recipe !

INGREDIENTS

2 oz rum

1 oz lime juice

.5 oz Demerara Simple Syrup

8 mint leaves

6 – 8 dashes Angostura Aromatic Bitters

INSTRUCTIONS

Muddle mint leaves in lime juice and simple syrup, then fill glass with crushed ice.

Pour rum over crushed ice and swizzle well until glass is ice-cold and frosted.

Pack glass with more crushed ice and top with Angostura aromatic bitters.

Garnish with mint.

#art #design #cocktail recipe #summer cocktail #Cocktails #Drink Recipes #drink recipe #queen's park #trinidad #swizzle #rum #lime juice #demerara syrup #mint #angostura

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thelondonwhisperer · 6 years

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Cottons London shows Angostura is good for the soul

2nd August 2018

I never knew how versatile, delicious and even medicinal Angostura rum and bitters was, with a vast interesting history behind it, until we headed to Cottons restaurants and rum shacks in London to find out. They’ve collaborated with the spirit to hold a #SoulofAngostura campaign tour, showcasing inspiring cocktails and recipes that were showcased at the annual Cocktails in the City last week.

The #SoulOfAngostura campaign celebrates the inextricable link between the Caribbean flavours of Trinidad and Tobago - the home of Angostura - and the world-famous bitters and rums that the brand produces.

Ambassador Sean Duprey explains the history and healing powers of Angostura, and the differences between the rums:

youtube

Cottons fuses Caribbean flavours with classic local British ingredients and the menu will be accompanied by a range of Caribbean-inspired cocktails created specifically for the campaign.

Cottons venues across London have created a three-course Caribbean menu throughout September:

Chana dhal with mango and Angostura dressing to start.

Angostura bitters battered cod, with cassava fries & pineapple rum Tartar sauce for the main.

Ginger cake served with Angostura jelly and pomegranate rum reduction.

The food will be accompanied by a range of specialist cocktails, including the Camden Swizzle, Cottons take on the classic Trinidad-inspired Queen’s Park Swizzle, using Angostura 7yo, fresh lime juice, sugar syrup, fresh mint leaves and blackberry, topped with lemonade. This classic punch will combine local British ingredients with tropical fruits found in Trinidad, celebrating the historical ties that the UK holds with the West Indies.

Don’t forget to try Angostura on National Rum Day, 16th August!

www.facebook.com/AngosturaGlobal

www.twitter.com/AngosturaRum

www.cottons-restaurant.co.uk

https://twitter.com/cottonsldn

#angostura #rum #bitters #drink #spirit #food #cottons #london #restaurant #nationalrumday #trinidad #tobago #soulofangostura

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king-floyds · 3 years

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Why hello ladies and gents! Welcome back to another post about our King Floyd’s Cocktail Hour!!!! Continuing on “Rhum Month” with @batisterhum we are going to be making a classic, simple, and tasteful Queens Park Swizzle! A cocktail originating from one of the grandest hotel bars ever created..... The Queens Park Hotel in Trinidad. Ingredients -King Floyd’s Aromatic bitters (discount code-KFaromatic) - @batisterhum Gold -Demerara Syrup -Lime Juice -Mint So go ahead and grab these simple ingredients and let’s shake up a classic this Friday at 4:00pm PST Go to www.kingfloyds.com and use promo code KFaromatic to receive 20% off a bottle of our flagship aromatic bitters! And if your a fan of these style cocktails be sure to check out @cocktailswithchris and peep his work. #KingFloyds #Cocktail #Weekend #Friday #CocktailCompetition #tasting #marketing #business #alcohol #drinks #bar #event #entrepreneur #art #style #party #takeiteasy #recipe #cocktailrecipe #happyhour #mixology #bartender #cheers #thirsty #friends #inspiration #instagood @craft.bar.connect https://www.instagram.com/p/COLRtYvr1sw/?igshid=50tjqlqeag2t

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recesspizza40-blog · 5 years

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How the Fried Fish Sandwich Became One of Bermuda's Most Important Cultural Staples

I discovered that fish pon buns were the perfect drunken indulgence as I neared the legal drinking age (18 years old) living on the island of Bermuda. In search of the ideal late-night fried food, my friends and I could often be found devouring the sandwiches in the wee hours of the morning, or alternatively, as hangover cures following a night of rum swizzles.

The heap of fried fish between coleslaw, hot sauce, and a tartar-smeared bun provides the satiating flavor combos of hot and cold, spicy and sweet, textured and greasy. And with a lighter batter than you’d expect from a fish ‘n chip or fried chicken, it absorbs your drunken decisions without weighing you down.

It wasn’t until I had consumed far too many sandwiches as solely drunken grub, however, that I realized the fish pon bun isn’t the traditional, Bermuda fish sandwich, but rather an alternative to the behemoth version stacked on raisin toast that dominates the island.

Rosa's fish sandwich.

“Fish pon bun is English beer battered fish on a bun; it’s not a Bermudian way,” says Lindsay Simmons of Rosa’s restaurant. The born-and-bred Bermudian would know. She is the creator behind the island’s ‘best fish sandwich,’ according to the island-wide competition that Bermuda Tourism Authority hosted in 2015 to settle the ongoing rivalry. Attracting more than 40 entries, the competition was stiff with local favorites like SeaSide Grill, Woody’s, and Mama Angie’s in the top ranks, however, it was Rosa’s—a Mexican restaurant—that took home the title.

While a traditional fish sandwich consists of seasoned fish on homemade raisin bread with coleslaw, tartar sauce and hot sauce, each vendor uses a variation of condiments, spices, and techniques to personalize their offering. Simmons describes the Rosa’s rendition with spicy battered snapper and layers of lettuce, tomato, onion, cheese, homemade tartar sauce and coleslaw between locally-baked raisin bread. “I don’t even like raisin bread,” laughs Simmons, “but that’s a fish sandwich.”

As a 22-mile island with a $979.5 million import industry, a British overseas territory, but only 850 miles from North Carolina, and often mistaken for a Caribbean Island, Bermuda’s culinary identity isn’t particularly exceptional. All too often I bring friends down and their first question is, “what food do I need to try?” And while fish chowder and codfish cakes are popular, particularly around Easter, the fish sandwich is a year-round, all-hours of the day affair. In fact, I’d label it the local speciality.

“Fish sandwiches are so traditional in Bermuda because we’re surrounded by water,” says Grannie’s owner Debbie Bean. “A lot of us growing up used to go out our front doors and fish off the rocks, and local fish sandwiches, hence, became a very popular thing.”

Grannie's fish sandwich.

Grannie’s—a hole-in-the-wall, take-out kitchen along Bermuda’s North Shore—opened in 2005 with Bean adding her twist to the classic sandwich by using entirely local and homemade ingredients. “90 percent of what is here is made from scratch: all our baked goods, all the breads, all the tartar, the coleslaw,” says Bean as she kneads whole wheat dough and adds that Grannie’s fish comes from a local fisherman.

For kitchens who rely on local catch, this is what they attribute to distinguishing their sandwich. “The saltwater is still in the fish in fresh product and it makes a big difference,” says Wesley Furbert, owner of Mama Angie’s, a St. George’s, or “east ender’s” favorite for 36 years.

On the island’s west end, Woody’s also relies on local fish, including wahoo, bonito and grouper, caught by owner Annaliese Tucker’s husband. The iconic hangout offers a full bar, patio and dock entrance for boaters to pull up and grab a bag of fish sandwiches to-go. “Party boats bring anywhere from 25-to-150 people at once,” says Woody’s employee, Dee Proctor.

Woody's fish sandwich.

“During peak times we sell at least six sandwiches a minute,” adds Proctor. “But before all the tourists, and before the sandwich became popular, it was just a family owned business,” she says, recalling the time she spent eating fish sandwiches here as a little girl, more than forty years ago, when Ms. Tucker’s grandmother ran shop.

Another familiar name is Art Mels: a back-of-town fish sandwich with 27 years of history. After moving from its first location in St. George’s, the reputation of Art Mels Spicy Dicy remained; owner Arthur ‘Mel’ Smith never changed his original recipe. His daughter, Samika Morrison, has since taken over operations of the take-out venue, telling me they serve up to 200 sandwiches a day. “It’s made with love,” says Morrison in reference to this daily count. “My dad always said it’s not just about making a fish sandwich, it’s about making people feel welcomed and loved.”

Naturally, while these unassuming kitchens made a name for the fish sandwich in Bermudian culture, restaurants began adding their version of a fish sandwich to their menu. From the iconic Swizzle Inn using white bread with beer battered haddock to Blackbeard’s Hideout grilling their fish with olive oil and Allspice, to the upscale Harry’s using homemade bread and sea asparagus tartar, the option to sit and enjoy a fish sandwich offers an alternative to the classic takeaway locale—where otherwise you may grab a ‘wich for lunch in the park or to bring back to the office.

Blackbeard's Hideout fish sandwich.

And of course, just as I discovered the fish pon bun late at night, there are offerings for the Bermudian staple up until 4am, at Jor-Jay’s food truck on Front Street or fast food eateries, like Ice Queen, where crowds gather for a brief afterparty of their own. If you choose the latter, it’s not uncommon to grab a sandwich for your cabbie, to thank him for making a pitstop on your way out of “town.”

It’s at this hour that you’ll discover the undeniable appeal of this uncomplicated bun of greasy goodness eliminates the complication of finding “the best.” Any of them could be the best damn thing you’ve ever tasted—and that’s what an encounter with the Bermudian fish sandwich is really about.

Source: https://munchies.vice.com/en_us/article/59am58/how-the-fried-fish-sandwich-became-one-of-bermudas-most-important-cultural-staples

#read more #see more #check it out #interesting #learn more

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gailmalooft · 6 years

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3 very important tiki cocktail recipes on your finish of summer time celebration

We’ve simplest were given a couple of extra weeks of summer time earlier than the leaves begin to fall. What higher technique to shut out the summer time than with a tiki celebration? Rum beverages have observed a revival in those previous couple of years with bars now not simplest devoting sure sections in their menu, however devoting their complete bars to rum, tiki particularly. Rum is again, child! In the event you’ve by no means had an unique rum cocktail, there’s no time like the prevailing to proper that unsuitable! With only a few bar equipment (and several other bottles of rum) you can also create beverages that may have your visitors humming for extra.

Listed here are a couple of very important need-to-know Tiki beverages.

Queen’s Park Swizzle

This attractiveness is known as after the now shuttered lodge within the Port of Spain, Trinidad. Constructed within the past due 19th century, Queen’s Park was once a spot the place homesick British officials would grasp their heads and refresh their palates. This 1920s drink showcases Trinidad’s Angostura bitters because the topping for the cocktail which creates a wonderful hue. Mojito drinkers, take into account. That is that drink became all of the technique to 11.

Queen’s Park Swizzle / Photograph Credit score: Paul Viscontini

QUEEN’S PARK SWIZZLE RECIPE:

– three ozDemerara rum reminiscent of El Dorado 8 Year – ¾ ozlime juice – ½ ozwealthy easy syrup (2:1 Turbinado sugar to water) – 6-Eight mint leaves plus a twig for garnish – Four-6 dashes of Angostura bitters

Construct drink in Collins or identical glass. Upload mint leaves to the glass together with lime juice and easy syrup. Clutter gently. (If the glass doesn’t have a thick backside, believe muddling in a blending glass and pouring aggregate into the serving glass.) Upload rum. Upload beaten ice with out filling to the brim. (When you have pebble ice, even higher). Insert swizzle stick* or bar-spoon into glass till simply above the mint. Swizzle or stir gently transferring midway up and down the glass till the glass frosts. Best with extra ice and upload bitters. Garnish with mint sprig and serve with an extended straw.

A be aware at the Swizzle Stick:

You’ll be able to make this drink the usage of a bar-spoon, however do believe make a small funding (beneath $20) at the swizzle stick. A real swizzle stick in truth comes from the swizzlestick tree (Quararibea turbinata) and may also be discovered on-line at Cocktail Kingdom. They’re made in order that their trade finish flares with small spikes for lack of a higher phrase to help in stirring. Bring to mind the swizzle movement such as you’re warming your fingers on a chilly day. Position the stick in between your fingers and rub a-dub-dub.

Planter’s Punch

A punch for one. This drink lets in the bartender to improvise at will, in particular with the tropical juices. Pineapple, orange, or grenadine are usual additions however it’s worthwhile to additionally use pastime fruit, mango or guava. A tight information for proportions could be this: one among bitter, two of candy, 3 of sturdy, 4 of vulnerable. Modify on your liking substituting the tropical juices for sugar. I really like so as to add Peychaud’s Bitters to the highest of mine as a connection with the drink’s West Indies foundation.

Planter’s Punch / Photograph Credit score: Reese Lloyd

PLANTER’S PUNCH RECIPE:

– three ozdark rum (check out Hamilton Jamaican Pot Still Black Rum) – 1 ozlime juice – ¾ ozpineapple juice – ½ ozwealthy easy syrup (2:1 Turbinado sugar to water) – Few dashes of Peychaud’s bitters

Upload all elements with the exception of bitters right into a cocktail shaker stuffed with ice. Shake and pressure right into a cracked-ice stuffed Typhoon glass. Best with bitters. Garnish with pineapple wedge and Maraschino cherry. Paper umbrella non-compulsory, however it could’t harm!

Mai Tai

FFS, throw away your Mr. & Mrs. T Mai Tai combine! You deserve a right kind Mai Tai. Now you don’t have to move all out and make your individual orgeat [or-jah] or [or-jaht], despite the fact that some other people do. There are some high quality ones in the market for acquire; simply you should definitely search for the ones the usage of actual almonds. That is some other cocktail with plenty of permutations at the elements. I really like to make use of a mixture of darkish and amber rums, however you’ll be able to additionally simply used an elderly rum like Chairman’s Reserve.

Mai Tai / Photograph Credit score: Brenda (shinycolors)

MAI TAI RECIPE:

– 1 ozdark rum (check out Coruba Dark Rum) – 1 ozamber rum (check out Clément VSOP Rhum Agricole) – ½ ozorange curaçao (please, don’t use the blue stuff. I love to replace Clement’s Creole Shrubb) – 1 ozlime juice – ½ ozorgeat syrup

Upload all elements to an ice-filled cocktail shaker. Pressure into an ice-filled double Previous Shaped glass. Garnish, if you happen to like, with spent lime shell and a twig of mint.

After all if you happen to’re having a look so as to add a little of aptitude on your drink, our buddies at Royer have created the legitimate Distiller swizzle stick! We’ll be making a gift of plenty of those quickly, so stay your eyes peeled.

Those cocktails are nice even within the coldest of months as they may be able to have you ever dreaming of heat sand for your ft and the sounds of waves splashing at the shore. Those beverages are crowd-pleasing beverages so don’t be shocked to seek out your self surrounded by means of other people begging you to make extra.

If simplest there was once an app that may assist you to in finding nice rums on your tiki cocktails…. Oh wait!

With Distiller, you’ll at all times know what’s within the bottle earlier than you spend a cent. Price, Evaluate, and Uncover spirits! Head on over to Distiller, or obtain the app for iOS and Android nowadays!

The put up Three essential tiki cocktail recipes for your end of summer party gave the impression first on The Distiller Blog.

The post 3 very important tiki cocktail recipes on your finish of summer time celebration appeared first on Liquor Gift Baskets.

from http://liquorgiftbaskets.net/2018/08/30/three-essential-tiki-cocktail-recipes-for-your-end-of-summer-party/

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ellismorris0 · 6 years

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3 very important tiki cocktail recipes on your finish of summer time celebration

Listed here are a couple of very important need-to-know Tiki beverages.

Queen’s Park Swizzle

Queen’s Park Swizzle / Photograph Credit score: Paul Viscontini

QUEEN’S PARK SWIZZLE RECIPE:

A be aware at the Swizzle Stick:

Planter’s Punch

Planter’s Punch / Photograph Credit score: Reese Lloyd

PLANTER’S PUNCH RECIPE:

Mai Tai

Mai Tai / Photograph Credit score: Brenda (shinycolors)

MAI TAI RECIPE:

Upload all elements to an ice-filled cocktail shaker. Pressure into an ice-filled double Previous Shaped glass. Garnish, if you happen to like, with spent lime shell and a twig of mint.

If simplest there was once an app that may assist you to in finding nice rums on your tiki cocktails…. Oh wait!

The put up Three essential tiki cocktail recipes for your end of summer party gave the impression first on The Distiller Blog.

The post 3 very important tiki cocktail recipes on your finish of summer time celebration appeared first on Liquor Gift Baskets.

from http://liquorgiftbaskets.net/2018/08/30/three-essential-tiki-cocktail-recipes-for-your-end-of-summer-party/

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