The Artistry of Mixing Drinks by Frank Meier (1936, p.34)
| 0.33 part | dry vermouth — Noilly Prat Vermouth | base |
| 0.33 part | rum — Rum | base |
| 0.33 part | crème de cacao — Crème de Cacao | modifier |
- Shake well and serve.
Special for the National Cash Register Company.