1 1⁄2 oz Brandy
1⁄2 oz Allspice Dram
1⁄4 oz Lemon juice
1⁄4 oz Jamaican rum
1⁄4 oz Sugar

Shake, strain, up.


This is the version of the drink from Stan Jones' Bar Guide. It's likely a corruption of an earlier version from Patrick Gavin Duffy's Official Mixer's Manual of 1956, which calls for a sweeter balance (2/3 brandy to 1/3 pimento dram) and, interestingly, Jamaica ginger (ginger extract) rather than Jamaica rum. Nowadays the drink is often made as a highball with ginger beer.

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