Santiago Cocktail

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.30) — Ensslin 1917

1 juice	Lime juice (fresh) — Juice of 1 Lime	acid
1 jigger	Bacardi rum — Bacardi Rum	base
2 dashes	Grenadine syrup — Grenadine	sweetener

Shake well in a mixing glass with cracked ice.
Strain and serve.

Ice: Cracked ice

This matters because it gives us another clean Bacardi-lime branch beside `Bacardi Cocktail`, `Cuban Cocktail`, and `President Cocktail` without collapsing them together.

The drink is structurally simple, so preserving the exact name and ratio logic matters more than overexplaining it.

L'Art du Shaker by Dominique Migliorero (1925, p.60)

0.33 part	Grand Marnier — Grand Marnier Cordon Rouge	base
0.33 part	white rum — White rum	base
0.33 part	Benedictine	modifier

Build cold and serve.

Family

Variants (2)