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 Dark (Black Blended) Rum
  (use Jamaican)
• 0.75
  oz
  of Blended Lightly Aged (Gold) Rum
  (use Jamaican)
• 0.75
  oz
  of Lime juice
• 0.75
  oz
  of White Grapefruit Juice
• 0.75
  oz
  of Honey syrup (3 honey to 1 water)
• 0.75
  oz
  of Soda Water
• 2
  dash
  of Angostura Aromatic Bitters

Steps

• Shake with ice cubes. Strain into a tall glass filled with crushed ice.