Name: Queen's Park Hotel Super Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Light gold rum 1-3yo; 15 ml Rosso/sweet vermouth; 15 ml Lime juice; 7.5 ml Grenadine syrup; 7.5 ml Sugar syrup (2:1); 3 dash Aromatic bitters

Queen's Park Hotel Super Cocktail
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Photographed in a Michelangelo Coppa 225ml

Ingredients:
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

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lime zest twist.
SHAKE all ingredients with ice.
STRAIN into chilled glass.
Express lime zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Cocktail of the day:

31st August 2025 is Independence Day in Trinidad And Tobago

Review:

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 According to Owen Rutter, it was also originally made with Trinidad gold rum, Canning's Caroni Rum.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.)

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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 170 calories

Alcohol content:

1.1 standard drinks
16.83% alc./vol. (16.83° proof)
15.3 grams of pure alcohol

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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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Showing 10 of 26 comments for Queen's Park Hotel Super Cocktail.
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Loïc Pierre

29th April at 19:42

Very enjoyable, easy to drink. After reading the comments, I tried it two times, both without sugar syrup, and increasing to 1/2 oz the grenadine syrup. I found it better with only light rum (the first time I put a little bit of Smith and Cross). I still found it quite sweet, maybe I would try next time with the right amount of grenadine and sugar syrup (and another time without sugar sirup? And maybe another time...).

Florian Ruf

30th March at 17:51

Remade this cocktail after a long time and it tasted wonderful again. Using de Kuyper grenadine the first time I found it perfectly colored but with little grenadine taste, so I decided to skip the sugar syrup and instead to use more of this.

Tuber Magnatum

21st December 2024 at 23:26

An excellent cocktail. For my palate, I found the addition of simple syrup as given in the recipe to perfectly balance the lime juice and my current batch of homemade grenadine. I suspect that in this cocktail the significant variables will be the acidity and sweetness of the limes and grenadine used so I understand why even if two discerning drinkers had similar flavour profiles, they may find the need to alter the simple syrup added.

Kim Josefsen

17th December 2024 at 17:37

Exceptional cocktail, definitely try it with other rums, it makes for lovely variations. A Jamaican white took the prize for me.

Peter Shaw

10th November 2024 at 03:32

New batch of homemade grenadine and, like others, 15ml of this and no need for simple syrup. This forces you to revisit the cocktail every time you make grenadine… not an onerous task.

Ryan Harrold

1st September 2024 at 12:54

This cocktail hits you with an explosion of flavours and is great, which after making the first one with light gold rum as intended, I decided to make another one with dark rum, which although it work’s pretty well with dark rum, the flavours don’t end up standing out as much, so it’s better to make this as intended with light gold rum, so maybe next time I might try making this with white rum instead of light gold rum and see how that goes

Nick Hopewell-Smith

21st August 2024 at 17:20

I was served this unforgettable drink across three nights in this hotel in 1986. Today I make a version using three different rums (Havana 7, Havana 3 and Wrays Overproof) I use Nardini Mezzo-e-Mezzo rather than red vermouth and 12.5ml of grenadine rather than 7.5ml of syrup and 7.5ml of grenadine. And don’t hold back on the Angostura Bitters!

Anne-Marie Murray

21st June 2024 at 01:32

Ahh this is a flavour bomb! A little sour, a little sweet. Went a little heavier on the bitters and liked the added aromatics. Not too cloying - the grenadine stays in the background. A summer winner!

George Boyd

4th June 2024 at 18:16

This is a delightful fruity cocktail very suited to a sunny afternoon. Very moreish!

Jake S

1st March 2024 at 17:54

I went by the book but the total amount was determined by what half a lime gave into the measuring glass, which happily was more than 15 mL. So I adjusted the remaining ingredients accordingly. Ended up with a Friday night helping, of what I believe is one of the best cocktails I have had at home. The generous amount of Angostura has its good reason. Because of the Grenadine I held back with the sugar syrup just a tad, turned out perfect. Absolute killer.

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