|1 1⁄2 fl oz||Bourbon whiskey|
|1⁄2 fl oz||Triple sec liqueur (40%)|
|1⁄4 fl oz||Bacardi 8 year old rum|
|1⁄2 fl oz||Freshly squeezed orange juice|
|1⁄2 fl oz||Freshly squeezed lemon juice|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A dry bourbon-based citrussy sour lifted by rich aged rum complexity.
Perhaps also try the regarded riff on this classic by Scott Kennedy of Café Cancale, Chicago, USA. Scott's recipe comprises 30ml bourbon, 22.5ml aged rum, 15ml orange curaçao, 15ml orange juice and 22.5ml lemon juice.
Adapted from a recipe in Lucius Beebe's 1946 The Stork Club Bar Book.