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All cocktails Queen's Park Hotel Super

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Queen's Park Hotel Super

Anytime · Classic/vintage · Hall of Fame and must know/try

4.2 379 ratings

Ingredients

1 1/2 oz Light gold rum 1-3yo
1/2 oz Rosso/sweet vermouth
1/2 oz Lime juice
1/4 oz Grenadine syrup
1/4 oz Sugar syrup 'rich' (2:1)
3 dash Aromatic bitters

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lime zest twist.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 Express lime zest twist over the cocktail and use as garnish.

Flavour profile

16.8% alc./vol. · 1.2 standard drinks · 170 calories

History

This drink resembles a Trinidadian Daiquiri due to its abundant Angostura Bitters. Owen Rutter noted its original recipe featured Trinidad gold rum, Canning's Caroni Rum. (When using 2:1 homemade pomegranate syrup instead of grenadine, employ 15ml (½oz) and omit sugar syrup.)

This recipe is adapted from If Crab No Walk: A Traveller in the West Indies, a 1932 book by Owen Rutter. The British travel writer mentions the Queen's Park Hotel in Port of Spain, Trinidad, stating, "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."