kal katz

1 oz White Rum (Banks)
1 oz Dry Vermouth (Noilly Prat)
1 oz Pineapple Juice
2 dash Crème de Menthe (1/4 oz Tempus Fugit)
2 dash Maraschino Liqueur (1/4 oz Luxardo)

Shake with ice and strain into a flute glass.

Two Thursdays ago, I was flipping through Tom Sandham's World's Best Cocktails and spotted a classic from the 1930s. The drink was the Kal Katz that José Abeal created at Sloppy Joe's in Havana for their 1932-33 menu. The book points out that is seems to be a variation of the Mary Pickford, another Cuban drink that was created a few years before the Kal Katz (see the link for more historical info).
The Kal Katz began with a pleasing combination of pineapple and mint with perhaps a hint of Maraschino. While the fruitiness of the pineapple came through on the sip, the rest of the pineapple flavors appeared on the swallow along with the rum followed by a Maraschino and mint finish.