Queen's Park Hotel Super Cocktail

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How to make:

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

Allergens:

Recipe contains the following allergens:

• Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites

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 According to Owen Rutter, it was also originally made with Trinidad gold rum, Canning's Caroni Rum.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

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:

170 calories

Alcohol content:

• 1.1 standard drinks
• 16.83% alc./vol. (33.66° proof)
• 15.3 grams of pure alcohol