Add mint leaves to a tall glass. Add simple syrup and gently muddle mint into the syrup. Add crushed ice two-thirds or so full and agitate until the glass begins to frost. Add crushed ice to fill and decorate the top with two to three dashes of Angostura Bitters. Garnish with a mint sprig and serve with a straw.What rum to use varies pretty wildly, even among experts. Occasionally someone will call for using white rum, which is good but honestly too much like a Mojito.
, or the Hamilton’s 86 Demerara Rum. Jamaican Rum is good, but the funkiness, for me, draws too much attention without contributing to the whole, like a basketball player who refuses to pass. Another good choice are the light Spanish-style rums which will double down on the vanilla depth, like the Don Q Reserva, or Angostura’s own 5 or 7 year rums. And as far as quantity is concerned, many of the original recipes call for 3 oz. which is 50% too much. I’ve brought it down to standard levels.
Either way, combine equal parts sugar and hot water, and stir to dissolve. Keep in the fridge and the syrup should last a month or so.: Angostura Bitters are from Trinidad, where the Queen’s Park Hotel was located, and are classic here. They’re also ubiquitous and amazing, and there’s very little reason to make this with anything else. I’ll only note that some very talented people, like the Death & Co. cocktail book, choose to append the Angostura float with a dash of Peychaud’s Bitters.
, pulse it in the blender, wrap it in a tea towel and smash it with a rolling pin, whatever. Crushed ice will dilute quickly, which we want, and helps the bitters stay on top for the presentation.Like all layered drinks, you can choose your own plan of attack—you can sip from the top, which is mostly bitters, or sip from the straw, which is no bitters. Personally, after doing one of each just to see what it’s like, I prefer to mix it all together.
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