white lion

1 wineglass Santa Cruz Rum (2 oz Caliche White)
1 tsp Sugar (1/4 oz Simple Syrup)
1 tsp Curaçao (1/4 oz Pierre Ferrand)
1 tsp Raspberry Syrup (1/4 oz)
Juice 1/2 Lime plus Rind (1/2 oz + Rind)

Shake with ice and strain into a rocks glass filled with shaved ice. Garnish with fruit.
After having Max Toste's White Lion variation at Deep Ellum, I decided to made the original that appears in Jerry Thomas' book. Once mixed, the White Lion offered a fruit aroma from the garnishes and ingredients. A lime and orange liqueur sip led into a rum and raspberry swallow with a lime peel bitterness on the finish. Indeed, the Curaçao and raspberry flavors were rather subtle here; later versions, such as the one in The Old Waldorf-Astoria Bar Book change that in the direction of the Boston version of the Periodista's proportions:

White Lion (1935)
• 1/2 glass Jamaican Rum
• 1/4 glass Curaçao
• 1/4 glass Raspberry Syrup
• Juice of Lime or 1/2 Lemon
Shake with ice and strain into a tumbler filled with shaved ice. Garnish with fruit.