(from Ralph and Mabel Cotter via Nancy)
16 12 oz. rum
5+ 4 oz. Cointreau
8 6 oz. lemon juice
This recipe has been tested from coast to coast.
From the Mailbag:
Poppy sent this comment, 8-10-00:
Subj: re: skyrocket
Date: 8/9/00 2:02:05 PM Eastern Daylight Time
might want to indicate that the skyrocket ingredients should be mixed and chilled over ice cubes, then served straight up (Cotter's method) or over fresh (i.e., freezer cold) ice.
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