• The Juice of 1/2 Lemon or 1 Lime
  • 1/2 Tablespoonful Powdered Sugar
  • 1 Wineglass Claret
  • 3 Dashes Rum

Stir well and strain into medium size glass. Decorate with fruit in season.


This recipe originally appeared on page
202
of the 1930 Savoy Cocktail Book