Serve in aCoupe glass
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 'rich' (2 sugar to 1 water, 65.0°brix)|
|1/6 fl oz||Grenadine/pomegranate syrup (2:1)|
|5 dash||Angostura Aromatic Bitters|
Read about cocktail measures and measuring.
Perhaps best described as being a Trinidadian Daiquiri due to its heavy use of Angostura Bitters. Perhaps also 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, use 20ml (2/3oz) and omit sugar syrup).
The Queen's Park Hotel is also remembered for its Queen's Park Swizzle.
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."
One serving of Queen's Park Hotel Super Cocktail contains 212 calories.