• 1 Teaspoonful Raspberry Syrup
  • 1 Teaspoonful Lemon Juice
  • 1 Teaspoonful Orange Juice
  • 1 Chunk of Pineapple
  • 2/3 Rum
  • 2 Dashes of Curacao


This recipe originally appeared on page
93
of the 1930 Savoy Cocktail Book