Another mystery drink. Earliest known reference is in Esquire’s Handbook for Hosts, from 1949 (though over at the Esquire Drinks Database, David Wondrich says Murdoch Pemberton originally wrote it up in Esquire in 1937, but since copies of that issue don’t seem to be floating around much anymore, I’ll say 1949 is the earliest printed version you’re likely to come across.)
No matter. It’s a delicious cocktail, and quite easy to make. Be sure to use a decent rum–the 1949 recipe calls for Bacardi, which is servicable I suppose, but I like these with the richer tasting Flor de Cana Extra Dry, which manages to provide a firm foundation to the bossy taste of Grand Marnier. (If anybody happens to have some Havana Club on hand and gives this drink a spin, I’d love to hear the outcome. The Batiste just has Cuba written all over it.)
- 2 ounces white rum
- 1 ounce Grand Marnier
Stir with ice, strain into chilled cocktail glass.