Trinidad’s Queens Park Hotel may have closed in 1996, but its eponymous drink has endured well into the 21st century. It’s not hard to see why: The icy mix of demerara rum, mint, sugar, lime juice, and Angostura bitters has served as a delicious and eye-catching way to cool off since it debuted at the Port of Spain hotel in the early 20th century. Today, the drink is enjoyed on the island and beyond; the Trinidad-based House of Angostura has even angled to make it Trinidad and Tobago’s national drink. A refreshing interplay of rum, lime juice, sugar, and mint make the Queens Park Swizzle similar to the Mojito. In addition to those ingredients, however, it also calls for one of Trinidad’s most famous exports, Angostura bitters, yielding a more aromatic and flavorful drink. It also employs demerara rum rather than the light rum called for in a Mojito. The former is distilled a boat ride away from Trinidad in the country of Guyana, using sugarcane grown on the banks of the Demerara River. (Guyana had a more established rum industry at the time of the drink’s invention.) Known for its rich, earthy, caramelly, and slightly smoky flavors, demerara rum is perhaps most comparable to Jamaican rum; reach for a high-quality bottle such as El Dorado. Of course, half the fun of the Queens Park Swizzle is its dramatic green, gold, and red layers. The swizzle method will ensure the muddled mint stays packed at the bottom, and adding the four dashes of bitters after mounding the drink with ice produces the top red layer.