If the name of the drink is any indication, both Donn and Vic visited the Patio Bar of Jamaica's Myrtle Bank Hotel. It's hard to believe they didn't, since it was the social epicenter of Kingston in the 1920s and '30s. Donn put his version of the Myrtle Bank Punch on his 1941 menu, and Vic published his version in his 1946 "Book of Food and Drink".

Ingredients

• 1.5
  oz
  of Overproof aged rum
• 0.33333334
  oz
  of Maraschino liqueur
• 0.5
  oz
  of Lime juice
• 1
  barspoon
  of White caster sugar
• 1
  barspoon
  of Grenadine syrup

Steps

• Dissolve sugar in lime juice. Add rum and grenadine, then shake well with ice cubes. Strain into an 8-ounce glass filled with crushed ice. Float maraschino.