Last week we used all the booze to make a zombie, but this week, in the
penultimate tiki drink of this series, we go much simpler. This one comes
from Trader Vic&#39;s 1947 <q>Bartender's Guide.</q>

<hr>

<ul>
<li>1 1/2 ounce light rum</li>
<li>3/4 ounce Cointreau or other orange liqueur</li>
<li>3/4 ounce lime juice</li>
<li>1/4 ounce maraschino liqueur</li>
<li>1/8 ounce simple syrup</li>
</ul>

Put all the components in a shaker and give a vigorous shake. Serve up,
strained into a coupe. Garnish with a lime and/or cherry.

<hr>

Photos by Lisa Denkinger

<a href="https://www.instagram.com/p/BIfh-7Fghgj" target="_blank">See photo</a>

<a href="https://www.instagram.com/p/BIfh87jgjTz" target="_blank">See photo</a>

<a href="http://www.thekitchn.com/the-9bottle-bar-recipe-the-beachcomber-cocktail-recipes-from-the-kitchn-206066" target="_blank">Recipe from The Kitchn</a>

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<a href="https://itunes.apple.com/us/podcast/cocktailing/id1084161541" target="_blank">Rate Cocktailing on iTunes</a>

Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
<a href="http://creativecommons.org/licenses/by/3.0/" target="_blank">http://creativecommons.org/licenses/by/3.0/</a>

Singapore Sling

Troy makes a cocktail and talks about it.