2 oz Plymouth Gin (Beefeater)
3/4 oz Lime Juice
3/4 oz Simple Syrup
Muddle mint in a shaker tin, add rest of ingredients, dry shake, and dump into a Pilsner glass. Fill with crushed ice, swizzle to chill, top with 2 dash Angostura Bitters and 2 dash Peychaud's Bitters, and swizzle the bitters into the top layer of the drink.
Two Fridays ago, I ventured into the Death & Co. Cocktail Book once again, and I found myself in the Swizzle section staring at one of Phil Ward's 2008 creations. The Hyde Park Swizzle seemed like a gin version of the rum-based Queen's Park Swizzle with the addition of Peychaud's Bitters to accompany the Angostura Bitters swizzled into the top layer. Actually, the original Queen's Park Swizzle had the bitters as a base ingredient and not one used as a garnish or mixed in as a top layer as currently done with this classic; instead a spent half lime shell accompanied the mint sprig as garnish.