1½ oz light rum
½ oz Small Hand Foods Grenadine
¾ oz pink grapefruit juice
½ oz egg white

Add everything to mixing tins and shake without ice. Add ice, shake vigorously, and strain into a chilled cocktail glass. Decorate the top with bitters.

adapted from William “Cocktail Bill” Boothby, Swallows: World Drinks and How to Prepare Them, 1930