How to make the Benton Park Swizzle

There once was a cocktail called the Queen's Park Swizzle. It carried all of the familiar ingredients of the Mojito, but with the addition of Angostura Bitters, floated on the top. And well, I suppose it calls for crushed ice, specifically, and typically has the mint leaves sunken on the bottom. But these are just minor details!

The Benton Park Swizzle looks pretty damn classy. Doesn't it?

One day, someone decided to create the same cocktail, but by floating Fernet, rather than Angostura. The variation was named the Benton Park Swizzle. And it's featured today on the Bottle Opener. Where did it come from? Nobody knows... Or, I don't at least. After roughly 5 minutes of intense research, I could find no original source for this cocktail. But learn how to make it below!

The Benton Park Swizzle

• 2 oz Amber Rum
• 1/2 oz Fernet Branca
• 1/2 oz Simple Syrup
• 3/4 oz Lime Juice
• 8-12 Mint Leaves
• Garnish with Lime Wedge and Mint Sprig

Start off by muddling the mint leaves in simple syrup to a mixing glass, and then add lime juice and rum. Stir the ingredients around a bit, and pour it into your cocktail glass, with the addition of crushed ice. Stir the cocktail a bit again, and prop the leaves up on the side of the glass for added theater. Top the rest of the glass with ice, and garnish with lime wedges (you can put one in the drink if you wish) and a mint sprig, before floating the lovable Fernet Branca on top.

And as always, enjoy!