This adapted recipe dates back to 1962 and comes from New York City’s Hampshire House. It’s taken from the book ‘Bottom’s Up’ by the very aptly named Ted Saucier.
50 ml BACARDÍ CARTA BLANCA Rum
10 ml Freshly Squeezed Lime Juice
10 ml maraschino cherry juice
10 ml Grand Marnier
10 ml Sugar Syrup
Pour the ingredients into a cocktail shaker filled with ice cubes and crushed ice. Give it a good, hard shake until the cocktail shaker is cold. Fine strain the mixture into a chilled glass.