About this Cocktail
From recipe in Jerry Thomas. Bar-Tenderʼs Guide & Bon Vivantʼs Companion. Dick & Fitzgerald. 1862. p. 72.
2 oz Anejo Rum
3/4 oz Lime Juice
2 barspoons Raspberry Syrup
1/4 oz Triple Sec
Shake all ingredients with ice.
Strain into double rocks glass over ice. Garnish with lime wedge.
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