Garnish:
Lime zest twist
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Bacardi Gold rum |
| 1/2 fl oz | Martini Rosso sweet vermouth |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Giffard Grenadine Syrup |
| 4 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our 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.
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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