Ted Saucier’s Bottoms Up, from 1951, brings us this drink, courtesy of William Gaxton, “Star of Stage, Screen, and TV.” No, I’d never heard of him either, and I’m more than averagely versed in classic Hollywood. Well, whatever. Dude made a hell of a drink, even if his naming of it left something to be desired.
1.5 oz Jamaica rum (Appleton Estate X/V)
.5 oz Cointreau
.5 oz grenadine (you can do better than Rose’s)
The juice of half a lemon
Shake with ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry. (The original recipe also calls for a mint sprig, but I can’t stand that stuff, so I didn’t. But feel free.)
Not surprisingly, this tastes a lot like the Robson Cocktail, and if you compare the ingredients, you’ll understand why. Like that drink, this has an almost perfect balance of sweet and sour, all underneath a solid rum base. I drank mine in about 45 seconds. Five livers. (Hint: Double these, put them in Tiki mugs with little umbrellas and crushed ice and shit and tell your friends you invented a new Tiki drink. Call it whatever you want.)