1/4 Jamaica Rum. (generous 1/2 oz Inner Circle Green)
1/2 French Vermouth. (generous 1 oz Noilly Prat Dry)
2 Dashes Grenadine. (1 tsp. homemade)
Juice of 1/2 Lemon or 1 Lime. (1 lime)
Shake well and strain into cocktail glass.
This is a confusing one, not least because the ingredient fractions fail to add up to the usual “one”.
My version of Duffy gives it as:
1/2 Jamaica Rum.
1/2 French Vermouth.
2 Dashes Raspberry Syrup.
Juice of 1 Lime.
Shake well with ice and strain into glass.
And the Cocktaildb, Jones’ Complete Barguide one assumes, gives it as:
3/4 oz fresh lime juice (2 cl, 3/16 gills)
1 1/2 oz Jamaica rum (4.5 cl, 3/8 gills)
1/2 oz raspberry syrup (or grenadine) (1.5 cl, 1/8 gills)
3/4 oz dry vermouth (2 cl, 3/16 gills)
I tried the cocktaildb version on Saturday night using Appleton V/X and my wife said it tasted like candy. Pretty disgusting. Way too much grenadine.
Went back to the original, and decided the sensible thing would be an overproof and rather flavorful rum. Not bad at all. With the Inner Circle overproof rum and a reasonable amount of sweetener, it really is all about the rum and the lime. A refreshing tonic.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.