1.25 oz Copper & Kings Brandy
0.5 oz Myers’s Rum
0.25 oz homemade raspberry syrup
1 T or 0.25 oz lemon juice
Shake well, strain into cocktail glass, serve. — This balanced Rum Daisy-inspired concoction first appears in Barflies (1927) and Savoy (1930) books with equal portions of the Rum and Brandy, from which it is probably borrowed and adjusted for JM 1933.
