Introduced to American imbibers who traveled to Cuba during Prohibition, this drink became, according to Charles Columbe, the author of Rum—The Epic Story of the Drink that Conquered the World, the most popular of all speakeasy rum drinks. The problem was that the drinks were often made with other brands or inferior replicas of the real thing. One place that made the real thing was Tony’s at 59 West Fifty-Second Street in Manhattan, which was the bar of choice for the “vicious circle” of friends who populated the Algonquin Round Table. With members such as writers Dorothy Parker, Harold Ross (founder of THE NEW YORKER) and Robert Benchley; columnists Franklin Pierce Adams and Heywood Broun, and Broun’s wife Ruth Hale; critic Alexander Woollcott; comedian Harpo Marx; and playwrights George S. Kaufman, Marc Connelly, Edna Ferber, and Robert Sherwood, the Algonquin Round Table embodied an era and changed forever the face of American humor. The group was dominated by scofflaws, but they did not drink at their luncheons as the owner of the hotel forbade it, fearing he could be shut down.

The Bacardi was the drink of choice offered by bartender Tony for The Speakeasies of 1932.

  • Juice of ½ a lime
  • ½ teaspoon powdered sugar
  • 1 jigger (1 ½ oz.) Bacardi rum
  • Dash of grenadine

Place in mixing glass and stir thoroughly. Then add fine cracked ice and shake vigorously. Strain into cocktail glass.