|1 fl oz||Rutte Old Simon Genever|
|3⁄4 fl oz||Yellow Chartreuse liqueur|
|3⁄4 fl oz||White overproof rum|
|1⁄4 fl oz||Grand Marnier liqueur|
|3⁄4 fl oz||Giffard Sugar Cane Syrup|
|1 fl oz||Chilled water|
|1⁄4 fl oz||Angostura or other aromatic bitters|
|1⁄2 fl oz||Pasteurised egg white (optional)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Even Mr Embury would approve of this version. Overproof Jamaican rum and copious amounts of bitters make this drink.
Adapted from David A. Embury's 1948 The Fine Art of Mixing Drinks, where he writes, "This cocktail is supposed to have been a speciality of the elder Morgan of the House of Morgan, which goes to prove as a bartender he was an excellent banker."