Whew, that’s a mouthful. Not especially imaginative naming on this one. As you might guess, it was served, and presumably invented, at the Queen’s Park Hotel, which was the top lodging spot in Port of Spain, Trinidad, back in the late 19th and early 20th centuries, and was built in 1893. Of course, it’s not there anymore. Progress. The recipe was first published in 1932, but it was probably served somewhat earlier than that. The drink has the relatively rare combination of rum and vermouth – hardly unheard of, but not nearly as common as vermouth with gin or whiskey.
1.5 oz gold rum
1/2 oz Italian (sweet) vermouth
1/2 oz lime juice
1/2 oz grenadine
4 dashes (1/2 tsp.) Angostura bitters.
Shake with ice and strain into a chilled cocktail glass.
I suppose they named it the “Super” cocktail because, well, it’s super. Really stupendous. A perfect balance of tart and sweet, and just the right amount of alcohol burn make this an eminently drinkable little tropical cocktail. Thanks to Jeff Berry, once again, for unearthing it for his Potions of the Caribbean. Five livers.