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

• 0.5
  oz
  of Lime juice
• 0.5
  oz
  of White Grapefruit Juice
• 0.5
  oz
  of Maple syrup
• 0.5
  oz
  of Falernum liqueur
• 0.5
  oz
  of Orange Curaçao liqueur
• 1
  oz
  of Soda Water
• 1
  dash
  of Vanilla extract
  (3 drops)
• 1
  dash
  of Almond Extract
  (3 drops)
• 0.75
  oz
  of Dark (Black Blended) Rum
  (Meyer's rum)
• 0.5
  oz
  of Blended Lightly Aged (Gold) Rum
  (Puerto Rican)
• 0.5
  oz
  of Dark (Black Blended) Rum
  (Puerto Rican)

Steps

• Shake with ice cubes.
• Strain into double old-fashioned glass filled with crushed ice, or Navy Grog Ice Cone.
• Add Soda water
• Garnish with mint sprig and green cocktail cherry.

Similiar Drinks