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Photographed in a Michelangelo Coppa 225ml
1 1⁄2 oz | Light gold rum (1-3 year old molasses column) |
1⁄2 oz | Strucchi Rosso Vermouth |
1⁄2 oz | Lime juice (freshly squeezed) |
1⁄4 oz | Monin Grenadine Syrup |
1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
3 dash | Angostura Aromatic Bitters |
Recipe contains the following allergens:
31st August 2025 is Independence Day in Trinidad And Tobago
It is perhaps best described as a Trinidadian Daiquiri due to its heavy use of Angostura Bitters. According to Owen Rutter, it was also originally made with Trinidad gold rum, Canning's Caroni Rum. (If using homemade 2:1 pomegranate syrup rather than grenadine, use 15ml (½oz) and omit sugar syrup.)
The Queen's Park Hotel is also remembered for its Queen's Park Swizzle.
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."
One serving of Queen's Park Hotel Super Cocktail contains 170 calories
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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