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It is perhaps best described as a Trinidadian Daiquiri due to its heavy use of Angostura Bitters. According to Owen Rutter, it was also originally made...
Very enjoyable, easy to drink. After reading the comments, I tried it two times, both without sugar syrup, and increasing to 1/2 oz the grenadine syrup. I found it better with only light rum (the first time I put a little bit of Smith and Cross). I still found it quite sweet, maybe I would try next time with the right amount of grenadine and sugar syrup (and another time without sugar sirup? And maybe another time...).