From the Captain's Inn, Long Beach, California, circa 1962. We'll never know if the Captain's Inn really was "the Southland's most elegant waterfront restaurant," but it certainly was the largest. The five dining rooms included "exotic dishes from far away places" in the Corinthian Room, entertainment in the Commodore's Lounge, and "quality spirits" upstairs in the Hukilau Polynesian Room.

Ingredients

• 0.75
  oz
  of Lime juice
• 0.75
  oz
  of Sugar syrup (rich) 2 sugar to 1 water
• 0.5
  oz
  of Maraschino liqueur
• 1
  barspoon
  of Pernod anise
• 1
  dash
  of Almond Extract
  (3 drops)
• 1
  oz
  of Blended Lightly Aged (Gold) Rum
  (Jamaican)

Steps

• Shake well with ice cubes and strain into saucer champagne glass.

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