Garnish:
Lime zest twist
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 2 fl oz | Bacardi Gold rum |
| 2/3 fl oz | Martini Rosso sweet vermouth |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
| 1/6 fl oz | Giffard Grenadine syrup |
| 5 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
Perhaps best described as being a Trinidadian Daiquiri due to its heavy use of Angostura Bitters. Obviously, it would also have originally been made with Trinidad gold rum, Canning's Caroni Rum according to Owen Rutter. (If using homemade 2:1 pomegranate syrup rather than grenadine the use 20ml (2/3oz) and omit sugar syrup).
History:
Recipe adapted from If Crab No Walk: A Traveller in the West Indies, a 1932 book written by British travel writer Owen Rutter, who writes of the Queen's Park Hotel, Port of Spain, Trinidad, "The cooking is good; the servants, though slow, are attentive; there is an excellent ballroom, a first-rate band, and a good bar: 'the Long Bar with the Brass Rail,' where you may drink the Queen's Park Hotel Super Cocktail."
Nutrition:
There are approximately 212 calories in one serving of Queen's Park Hotel Super Cocktail.
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