L'Art du Shaker by Dominique Migliorero (1925, p.36)
| 0.5 lemon | lemon juice — Lemon juice | acid |
| 4 dash | Raspberry syrup — Raspberry syrup | base |
| 1 liqueur glass | rum — Rum | base |
| 2 dash | curacoa — Curacoa | modifier |
- Shake hard and serve in a cocktail glass.
Knickerbocker Cocktail
A short Knickerbocker variation of rum, raspberry syrup, curacoa, and lemon.
Variants (2)
Cocktails by Pedro Chicote (1928, p.167) — Large-glass rum branch
| 0.5 lemon | lemon juice — Jugo de medio limon | acid |
| 4 drops | curacao | base |
| 2 copitas | Santa Cruz rum — Ron Santa Cruz | base |
| 1 slice | orange slice — Rodaja fina de naranja | garnish |
| Seasonal fruit — Fruta del tiempo | garnish | |
| 1 large spoon | crushed ice — Hielo picado | other |
| 4 coffee spoons | Raspberry syrup — Jarabe de frambuesa | sweetener |
- Build in a large glass over crushed ice, stir very well, and serve in the same glass with seasonal fruit.
Garnish: Orange slice and seasonal fruit
Ice: Crushed ice
This matters because it keeps the decorative rum Knickerbocker line visible in Spanish interwar service.
The drink is built and served in the same large glass rather than strained up.
See also: Knickerbocker, Bacardi Rum Punch