2 oz Light rum
1⁄2 oz Lime juice
1⁄4 oz Simple syrup
1⁄4 oz Curaçao
1 sli Lime (as garnish)

Shake, strain, straight up, coupe, garnish


A daiquiri, but made more citrus-y with the addition of curaçao and dried out a little by the bitters. I recommend a less sweet white rum for this, though drier aged rums like Brugal 1888 also work. Triple sec can be substituted for the curaçao.


Originally published in Esquire's "Potables" column in June 1939 by Murdock Pemberton. According to David Wondrich, it's likely an adaptation of the Santiago Cocktail or the Golden Glove.

Cocktail summary
Created by
Murdock Pemberton
Is an
altered recipe

Esquire Party Book, 1965.

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