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.
½ part freshly squeezed lime juice
½ part sugar syrup
2 parts BACARDÍ Superior rum
½ part maraschino cherry juice
½ part Grand Marnier
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.