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In this recipe, adapted from the 1947 edition of Trader Vic’s Bar-Tender’s Guide, bartender Jeffrey Morgenthaler increases the original spirits proportions to keep the cocktail from tasting watered-down once blended.
2 oz. white rum
3/4 oz. Cointreau
3/4 oz. fresh lime juice
1/4–1/2 tsp. maraschino liqueur
1/4 tsp. simple syrup (optional)
Ice
Tools: blender
Glass: coupe
Blend all ingredients well with ice and pour into a coupe.
Jeffrey Morgentahler, jeffreymorgenthaler.com
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