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.
2 parts BACARDÍ SUPERIOR Rum
1/2 part freshly squeezed lime juice
1/2 part maraschino cherry juice
1/2 part Grand Marnier
1/2 part 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.