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Quinoa Bowl with Tuna
Strawberry Butter
Queen’s Park Swizzle

12 to 14 mint leaves 1 ounce fresh lime juice 1 ounce Demerara simple syrup Crushed ice 2 ounces Caribbean rum 6 to 8 dashes Angostura aromatic bitters 1 mint sprig, for garnish

In highball glass, muddle mint leaves in lime juice and simple syrup, then fill glass with dry, 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 aromatic bitters. Garnish with mint sprig.