This recipe comes from Harry’s New York Bar in Paris. It’s said to be named after a World War I U.S. army captain who used to be chauffeured to the bar in a motorcycle sidecar.
- 1 parts Bacardí Superior rum
- 1 parts Triple sec
- 1 parts Fresh lime juice
- 2/5 parts Simple syrup
- Garnish: Preserved cherry or orange peel
Add all the ingredients into a shaker with ice and shake vigorously.
Fine-strain into a chilled coupe glass.
Garnish with a preserved cherry or orange peel.