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b'Last week we used all the booze to make a zombie, but this week, in the\\npenultimate tiki drink of this series, we go much simpler. This one comes\\nfrom Trader Vic\'s 1947 "Bartender\'s Guide."\\n1 1/2 ounce light rum\\n3/4 ounce Cointreau or other orange liqueur\\n3/4 ounce lime juice\\n1/4 ounce maraschino liqueur\\n1/8 ounce simple syrup\\nPut all the components in a shaker and give a vigorous shake. Serve up,\\nstrained into a coupe. Garnish with a lime and/or cherry.\\nPhotos by Lisa Denkinger\\nSee photo (https://www.instagram.com/p/BIfh-7Fghgj)\\nSee photo (https://www.instagram.com/p/BIfh87jgjTz)\\nRecipe from The Kitchn (http://www.thekitchn.com/the-9bottle-bar-recipe-the-beachcomber-cocktail-recipes-from-the-kitchn-206066)\\nRate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)\\nOff to Osaka Kevin MacLeod (incompetech.com)\\nLicensed under Creative Commons: By Attribution 3.0 License\\nhttp://creativecommons.org/licenses/by/3.0/'