109. Cuban Cocktail

My interpretation:
  2 oz Myers’s Jamaican Rum
  2 T fresh orange juice
  3 dashes homemade gum syrup

Fill mixing-glass with cracked ice; stir, strain, serve. — This cocktail first appears in JM third edition (1910-II) and remains unchanged. It is not to our thinking very Cuban, calling for Jamaican rum and orange juice instead of lime as it does. Straub errs in another way, using lime juice but substituting gin and brandy for rum and apricot brandy for the sweetener. Finally, it is also well to note that Jack’s recipe for “gum” syrup includes no gum arabic and should, for authenticity’s sake, be interpreted as simple syrup (here from the 3rd Edition):

I have, however, taken the opportunity to make my own gum syrup, and used it to great advantage in this cocktail.