A.S. Crockett was the historian of the Waldorf-Astoria in New York. He wanted to resurrect the lost art of the cocktail amongst bartenders. This recipe for the Santiago is from his 1931 collection of pre-Prohibition drinks.
50 ml BACARDÍ CARTA BLANCA Rum
50 ml freshly squeezed orange juice
10 ml pomegranate grenadine
Pour the ingredients into a cocktail shaker filled with ice cubes. Give it a quick and vigorous shake until the cocktail shaker is cold. Fine strain the mix into a chilled glass.