Hampshire House

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.


INGREDIENT:

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


METHOD:

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.