Queen's Park Hotel Super Cocktail

Difford's Guide
User Rating (81 ratings)

Serve in a

Coupe glass

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 'rich' (2 sugar to 1 water, 65.0°brix)
1/6 fl oz Grenadine/pomegranate syrup (2:1)
5 dash Angostura Aromatic Bitters
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Review:

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).

Variant:

The Queen's Park Hotel is also remembered for its Queen's Park Swizzle.

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:

One serving of Queen's Park Hotel Super Cocktail contains 212 calories.

Alcohol content:

  • 1.6 standard drinks
  • 18.38% alc./vol. (36.76° proof)
  • 22.3 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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