Queen's Park Hotel Super Cocktail

Difford's Guide
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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
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."

Nutrition:

There are approximately 212 calories in one serving of Queen's Park Hotel Super Cocktail.

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Makes a minimum of ... cocktails
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* 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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