That’ll work just fine! For me it’s always an “eat what makes me thankful” day.

It’s pretty easy, if you get the meat thin enough.

First must catch, naturally.

The confluence of the shitstreams. Doubleplusungood.

2oz rum, .5 oz lime, ~.25 oz sugar.

For me that’s too much juice—it was always “juice of half a lime,” which with the Bearss or Persian/Tahitian lime, which was dominant by the 1920s, is roughly .5 oz, and I think with a fairly light spirit like Cuban-style rum that makes perfect sense. Try it?

About to, I hope!

The old Cuban standard is 2 oz rum, .5 oz lime, barspoon of sugar. Works for me, but you need to use an old-style spoon with the bigger bowl—say, .25 oz sugar

I mostly use regular. Enough of it dissolves during the quick stir that shaking vigorously will take care of the rest, I find.

I've been making them like that for, like, 25 years and swear by it.

Put the sugar and the lime in first, give them a quick--2-3 seconds--stir and then add the rum and ice. That little stir is enough to eliminate the residual sugar problem, in my (fairly extensive) experience with the drink.

Hear hear!

(I’ve only had a chance to skip through it, so I may be wrong.)

It’s pretty good and represents a welcome shift in how to understand rum, although it neglects a lot of early Latin American rum history.

Looks like Pableaux’s. 💔

Ooh, lookit them doggies! Very fine.