The exact origin of this cocktail is a bit of a mystery. Experts say the original recipe appeared in a 1937 edition of Esquire magazine.
50 ml BACARDÍ CARTA BLANCA Rum
25 ml Grand Marnier
4 drops Angostura® bitters
Pour the BACARDÍ Carta Blanca rum and Grand Marnier® into a cocktail shaker, half-filled with ice cubes. Fill the other half with crushed ice and give it a good, hard shake until the mix is frozen. Fine strain the mixture into a chilled or frozen. Finish off by carefully adding the bitters.