Colon wasn't the only port town on the Spanish Main swarming with foreigners in the run-up to WWII. So were Cartagena, Colombia, and Maracaibo, Venezuela. But like most of the Caribbean before the war, neither city had a cocktail culture to speak of. While you could get a Tom Collins at the Hotel Americano or a whiskey and soda at the Hotel Del Prado's American Bar, Caribbean-style cocktails were nowhere in evidence in Cartagena. In Maracaibo, however there was the Cafe Plaza's F.Garcia Bode. A veteran of Havana's Casino Nacional bar and hotel bars in new York and Miami. Bode write a cocktail book later in his career. In it was a recipe, whos name no doubt pleased Bode's clientele of American oil men -- but not the extensive network of Nazi fifth columnists working among Venezuela's 7000 German citizens in the 1930's.

Ingredients

• 3
  oz
  of White Rum
  (use Cuban or Puerto Rican rum)
• 1
  oz
  of Lime juice
• 0.5
  oz
  of Dutch White Crème de Cacao
• 0.5
  oz
  of White Sugar Syrup (1:1)

Steps

• Shake well with ice cubes. Strain into a small cocktail glass.