Garnish:
Lime zest twist
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Gold rum (1-3 years old mellow light) |
| 1/2 fl oz | Strucchi Rosso Vermouth |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 3 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. 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 169 calories.
Alcohol content:
- 1.2 standard drinks
- 18.46% alc./vol. (36.92° proof)
- 16.8 grams of pure alcohol
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