Queen's Park Hotel Super Cocktail

Difford's Guide
User Rating

Ingredients

Barware

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

There are approximately 210 calories in one serving of Queen's Park Hotel Super Cocktail.

Styles & Flavours

Times, Seasons & Occasions

Queen's Park Hotel Super Cocktail image

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 Giffard Sugar Cane Syrup
1/6 fl oz Giffard Grenadine syrup
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. 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."

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