1/2 Jamaican Rum (1 oz Smith & Cross)
1/2 oz Dry Vermouth (1 oz Noilly Prat)
2 dash Raspberry Syrup (1/2 oz)
Juice 1 Lime (1/2 oz)
Shake with ice and strain into a cocktail glass.
After the Siesta, I turned to Hugo Ensslin's Recipes for Mixed Drinks and spotted the Davis Cocktail. The recipe reminded me a bit of the Quaker Cocktail with a Scofflaw (minus bitters) feel to it. The Davis Cocktail began with the Jamaican rum's funk aroma that was colored on the fruity side by the raspberry and perhaps the lime. The sip was a balance of the rum's caramel notes and the tart lime juice, and the swallow began with the potent rum and ended with raspberry flavors and a dry finish.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.