[1][2] It is a prominent member of a cocktails genre from the West Indies that started most likely in the 19th century, but has gained recent popularity in New York City.

[1][3] However, although there are wooden swizzle sticks in addition to metal and plastic ones in the present day, they are usually not from the original tree.

[4][5] Port of Spain was at the time a thriving trade center and vacation destination among the wealthy.

[6] The hotel was moderately successful through 1920, and more so after the 18th Amendment was passed, making the purchase and consumption of alcohol illegal in the United States.

[4] Prohibition prompted many well-to-do Americans to leave the country on weekend trips to the Caribbean where they could legally drink.

[5] Hotels abroad hired previously employed American bartenders who brought in clients and cocktail expertise.

[4] They modified a popular drink at the time, the Daiquiri, and added mint and locally made Angostura bitters.