1/3 Rum (1 oz Plantation Barbados 5 Year)
1/6 Lemon Juice (1/2 oz)
1/6 Raspberry Syrup (1/2 oz)
Shake with ice and strain into a cocktail glass.
After the Coup de Roulis, the raspberry syrup I had been making by this recipe had cooled and was ready to use. Therefore, it was time to make the Quaker's Cocktail from Harry McElhone's 1927 Barflies and Cocktails. I had been reminded of this drink as I was perusing the book two weeks before, and I might have made it instead of the Syncopation Cocktail that night had I not been out of raspberry syrup.