Jim Meehan of PDT bar in New York City created this alternative to rum and Coke, utilizing lighter, brighter grapefruit soda, which lets the bold character of a pot-distilled English-style rum shine through. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry’s story Endless Summer.
- 2 oz. English-style white rum, such as Banks 5 Island or Mount Gay Special Reserve
- 3⁄4 oz. fresh lime juice
- 3 oz. pink grapefruit soda, such as Izze
- 1 crosswise slice lime
- Combine rum and juice in a cocktail shaker and fill with ice; shake until chilled. Strain into a rocks glass and fill with ice; add soda and garnish with lime.