1 1⁄2 oz Jamaican rum
3⁄4 oz Grenadine
3 ds Curaçao
Instructions

Shake, strain, up.

Notes

Murray Stenson has a variation of this for modern tastes that is 1 1/2 oz rum, 1/2 oz lime juice,1/4 oz Cointreau, 1/4 oz grenadine, and 1 teaspoon Maraschino.

Cocktail summary
Posted by Dan on 6/06/2010
Year
1930
Is an
authentic recipe
Reference

Savoy Cocktail Book, pg 45

Curator
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Average
3.5 stars
(7 ratings)
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From other users
  • Mixed the "modern" version. Surprising that the little bit of maraschino comes forward. — ★★★
  • This drink actually goes back to the Savoy cocktail book, but without lime. As written here it is quite nice. — ★★★
  • Maraschino is the strongest note, then lime, then angostura. Very easy and sweet, though I wonder how it would work with bourbon. — ★★★
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Comments

In The Waldorf Astoria Bar Book (2016) Frank Caiafa gives a version that is 2oz Jamaican Rum (or 1 oz each congnac and aged rum agricole), .25oz Pierre Ferrand dry curacao, .25 maraschino liqueur (or creme de noyaux...or amaretto, or orgeat), .25 grenadine (or simple syrup), and 2 dashes Angostura. He notes that the suggestions in parentheses are based on how 'the Old Books' listed the recipe. I tried his version as listed (and very close to the recipe in the entry here), using appleton reserve 8yr without the suggested substitutions, and it was quite good. The maraschino hits hard, but it works really well with the rum, and makes me want to experiment with that combo.