Stir with ice and strain into a chilled cocktail glass. Large lemon peel garnish.
|Prep Time||1 minute|
|Tags||1880-1919 (Golden Age), Tropical|
|Strength||1.4 standard drinks|
The original recipe from The Savoy Cocktail Book does not have any bitters. I found bitters helped balance out the syrups in the absence of citrus juice.
The aged rum needs to be quite "aged", complex, and dry (Pussers or Appleton 12 Year come to mind). You want a big, dry rum to counteract the grenadine, and to a lesser extent, the Sirop de Citron.