• 1 oz gold rum
• 1 1/2 oz Meyers’s Plan­ta­tion rum
• 1 oz grape­fruit juice
• 3/4 oz lime juice
• 1/2 oz Cointreau
• 1/4 oz faler­num
• 6 drops Pern­od or Herbsaint
• Dash of Angos­tu­ra bitters

Shake well with crushed ice.

Pour unstrained into a dou­ble old-fash­ioned glass.

Gar­nish with 4 mint sprigs

Recipe by Don the Beach­comber cir­ca 1933.