1 1/2 oz gold rum (4.5 cl, 3/8 gills)
3/4 oz lemon (or lime) juice (2 cl, 3/16 gills)
1/2 tsp sugar (2 dashes)
1/4 oz Cointreau (6 dashes, 1/16 gills)
(May also be served over crushed ice frappe-style)
Add orange peel or lemon twist
Serve in a cocktail glass (4.5 oz)
