By Constante, circa 1938. From the 1972 Trader Vic's Bartender's Guide.

Ingredients

• 1
  oz
  of White Rum
  (use Cuban rum if available)
• 0.5
  oz
  of Sweet Vermouth
• 0.25
  oz
  of Dutch White Crème de Cacao
• 1
  oz
  of Lime juice
• 1
  barspoon
  of Orange Curaçao liqueur
• 1
  barspoon
  of Grenadine syrup

Steps

• Shake well with ice cubes. Strain into a saucer champagne glass. Garnish with a twist of orange peel.

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