By Trader Vic, circa 1948. The original recipe calls for overproof Cuban rum instead of Puerto Rican.

Ingredients

• 0.5
  oz
  of Orange juice
• 0.5
  oz
  of Lemon juice
• 0.5
  oz
  of Lime juice
• 1
  oz
  of Sweet Vermouth
• 0.5
  oz
  of Orange Curaçao liqueur
• 0.5
  oz
  of Dutch White Crème de Cacao
• 0.25
  oz
  of Grenadine syrup
• 1
  oz
  of Overproof Demerara Rum
  (Demerara 151 proof)
• 0.75
  oz
  of Overproof aged rum
  (Bacardi 151 proof)

Steps

• Shake with ice cubes.
• Strain into Pilsener glass filled with crushed ice.
• Drop in lime wedge to garnish.

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