| 1 1⁄2 fl oz | Light gold rum (1-3 year old molasses column) |
| 1⁄2 fl oz | Ferrand Dry Curaçao liqueur |
| 1⁄2 fl oz | Lime juice (freshly squeezed) |
| 1 swath | Lime zest (peel) |
| 3 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
Photographed in an Urban Bar Plain Retro Coupette 15cl
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Adapted from a recipe first published in Lucius Beebe's 1946 The Stork Club Bar Book, which credits the creation of this cocktail to Harry Kaye, "the urbane waiter captain of the Cub Room."
Lucius Beebe, The Stork Club Bar Book, 1946
An "Ann Sheridan Cocktail" is the gift of Harry Kaye, the urbane waiter captain of the Cub Room:
Ann Sheridan Cocktail:
Juice of half lime and leave the skin in mixer
⅓ oz. of orange curaçao
⅔ oz. white Bacari rum
Shake well and serve in a cocktail glass.
A light 'gold' rum (circa three years old) that shows its age works better in this orange liqueur-influenced Daiquiri than a charcoal-filtered light rum. However, your choice of orange curacao liqueur will be more decisive in the success of the finished cocktail.
26th April 2026 is World Intellectual Property Day
Makes a minimum of 16.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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