|1 1/2 fl oz||Bacardi Carta Blanca light rum|
|3/4 fl oz||Rutte Dry Gin|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Giffard Grenadine syrup|
|1/6 fl oz||Giffard Sugar Cane Syrup|
|1/3 fl oz||Chilled water (omit if wet ice)|
Hit the perfect proportions and you will strike a wondrous balance of flavoursome rum, gin botanicals, limey sourness and fruity sweetness.
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book which also has the following notation to this vintage adaptation of the 'Bacardi Cocktail', "Made famous by Karl K. Kitchen, the well-known New York Newspaper Columnist."