Named after the green oasis in the heart of Trinidad's Port of Spain, Trader Vic described this drink, created at the Queen's Park Hotel, as "the most delightful form of anesthesia given out today."

Ingredients

• 4
  piece(s)
  of Mint leaves
• 0.5
  oz
  of Lime juice
• 0.5
  oz
  of Demerara / dark Muscovado sugar syrup (2 sugar to 1 water)
• 2
  oz
  of Dark (Black Blended) Rum
• 2
  dash
  of Angostura Aromatic Bitters

Steps

• Gently muddle the mint leaves with the lime juice and syrup in a Collins or highball glass.
• Add the rum and bitters.
• Add crushed ice until the glass is three-quarters full, then use a barspoon to swizzle.
• Top up with additional crushed ice as needed to fill the glass.
• Garnish with mint sprig.

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