1946 The Stock Club Bar Book by Lucius Beebe

more traditional molasses rums which, generally speaking, are higher in flavor and alcoholic content than Cuban rums, darker in color, more pungent of aroma and more sanctioned by long usage as a world commodity. Even to attempt a catalogue of their types would be a Herculean labor, but a few of the more common varieties are Jamaica, Haitian, Demerara, Barbados, Antigua, Virgin Islands, San Domingan, New England, Canadian, Charleston and St. Pierre. The enormous versatility of molasses rums and the endless changes that can be rung on their combination with other flavors, spirits and bases, have made thei.r use popular over the centuries with all classes of drinkers so that the generic term rum has become synonymous with the word liquor. Rum, perhaps, most commonly suggests punch, but it is, to many ifn expert and knowing palate, the most distinguished of all bases for refreshment in cocktail form.

Olympia Cocktail:

I% oz. rum (Virgin Islands type) I oz. cherry brandy juice of half lime Shake a'}-

Honey Bee:

Jamaica Rum Cocktail:

•

2 oz. Jamaica rum juice of half lime I tsp. sugar Shake and serve in 3 oz. coc~tail glass.

57: Noon