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 'rich' (2:1); 3 dash Aromatic bitters

Charles Fraser-Hopewell 2d

Didn’t have my hard copy Difford’s to hand, so looked this up on the website. It was only when I spotted the much reduced number of dashes of angostura that realised you had changed the recipe.

Honestly I much prefer the original one. If you’re going to massively alter a recipe, can you at least say so in the description and give us the previous version so we have the choice.

Simon Difford Verified User Premium Member 1d

I have been noting changes to recipes in comments or the recipes themselves for the past couple of years. Obviously, I always think the latest version of a recipe is the best version, and I’m continually revisiting recipes in a quest for the best.

Our “Add your version” option at the top of the page allows you to create and save your preferred version of any cocktail.

Anthony Bozza 1w

Fantastic, balanced cocktail as written. A quality grenadine elevates it immensely. I made it with Bacardi 4 year Anejo, Cocchi Di Torino which brought a nice coco/cola depth and some mint simple made from chocolate mint (more of a peppermint than spearmint flavor) grown in my garden. This is an any time is the right time cocktail.

Matt 35w

I made this as written above, but swapped the Strucchi Rosso for Dolin Rouge as that's all I had. Absolutely wonderful!

Calvin Grant Premium Member 41w

Super good! Grenadine aplenty comfortably nestled in amongst the sweet vermouth and the Angostura and tempered by the sour lime plus sufficient rum. I used Bacardi Gold. Curious to try it with a dash or two of Rum Fire.

Lu Xu 1y

Tried to replace the simple syrup with rosolio di bergamotto. Smells great, tastes great.

Robert Dougherty 1y

I made this cocktail with Planteray Double aged Rum and it tastes just like cola...

rudy sebille 1y

perfect balance of all the ingredients if you respect the exact dos...a great discovery

Loïc Pierre 1y

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 Premium Member 1y

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 Premium Member 1y

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.

1 ¹⁄₂ fl oz	Light gold rum (1-3 year old, from molasses & column)
¹⁄₂ fl oz	Strucchi Rosso Vermouth
¹⁄₂ fl oz	Lime juice (freshly squeezed)
¹⁄₄ fl oz	Monin Grenadine Syrup
¹⁄₄ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
3 dash	Angostura Aromatic Bitters

Queen's Park Hotel Super Cocktail

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