This is named after a hotel in Port of Spain, Trinidad, and dates back to the 1920s. The hotel was demolished in the 1990s. Interestingly, this doesn’t use Trinidadian rum, but that seems to be because the country’s rum industry didn’t hit its stride until later in the 20th century. From what I can find, rum started being distilled in Trinidad in 1918 by Caroni at their sugar factory. The Caroni distillery has since been closed down. Angostura bitters are at least distinctly Trinidadian.
- 8-10 Mint leaves
- 2 oz Demerara rum
- 3/4 oz Lime juice
- 1/2 oz Sugar syrup
- 2 dashes Angostura bitters
Lightly muddle the mint with the syrup in the bottom of a tall glass. Add the rest of the ingredients. Fill the glass with crushed ice and swizzle until the glass frosts over.
I have quite a few mint plants going nuts in my garden, so this drink has helped marginally in stopping the rampage. I used a really slim glass and it became difficult to swizzle because there wasn’t enough space. Nevertheless this is a great drink which showcases a terrific style of rum.