The CWI Cookbook

 1 c. rum, preferably Santa Cruz
1/2 tsp. Curacao
1/2 tsp. raspberry syrup
Juice of half a lime (about 1 tbs. )
1 and a half tsp. powdered sugar

Place the above in a small bar glass, mix well, ornament with berries in season, and cool with shaved ice.

From Bon-Vivant’s Companion by Jerry Thomas, 1862

Comment: We don’t know if the variety of rum made in Santa Cruz was in fact the premier of is type, the standard against which all others were rated, or if the Santa Cruz Rum Makers Association had a liberal budget for payola, but Mr. Thomas seems to be particularly fond of recommending their products. Jamaican rum gets mentioned from time to time, as do Santo Domingo and a few others, but mostly it’s Santa Cruz all the way. Since rum is made from the leftover drippings from sugar cane processing, any island or tropic clime which supported the latter was just about guaranteed to produce the former.