Rum Stone Sour

History

Adapted from a recipe in Vincent Sardi Jr. & George Shea's 1988 Sardi's Bar Guide.
As for the origins of this cocktail, David Wondrich says "in 1972, the O.J.-and-Bacardi version starts appearing in the Chicago suburbs, whence it spreads to the rest of the Midwest, California, and eventually Sardi's, right there on little old West 44 Street. Back in Greater Chicago, it apparently began as a golf course and country club drink, but beyond that its origin was unknown.

RUM STONE SOUR
2 ounces rum
1 teaspoon superfine sugar
1 ounce lemon juice, preferably freshly squeezed
2 ounces orange juice, preferably freshly squeezed
½ slice orange or lemon for garnish
1 maraschino cherry for garnish
Combine ingredients with ice cubes in a cocktail shaker. Shake. Strain into cocktail glass, or empty contents, ice cubes and all, into an Old-Fashioned glass and serve on the rocks. Garnish with ½ slice orange or lemon and a maraschino cherry.

Vincent Sardi & George Shea, Sardi's Bar Guide, 1988