A child of the 1930s—and the house cocktail of a Bermuda nightclub of the same name—this twist on the Daiquiri was preserved in the pages of Esquire magazine. The crème de cacao gives it an intriguing depth of flavor without dominating the mix.
2 ounces golden Barbados rum
1/2 ounce white crème de cacao
1/2 ounce lime juice
1/2 teaspoon rich simple syrup (see page 00)
Shake and strain into a chilled cocktail glass.
