The Chef
Audrey Saunders of Bemelmans Bar at the Carlyle Hotel

Servings
Serves 10

Ingredients
(Pictured far left)
12 ounces fresh lime juice
12 ounces red grapefruit juice
12 ounces simple syrup
24 ounces Bacardi white rum
8 ounces Stock Maraschino liqueur

Garnish: 1 lime, cut into thin slices

Instructions
Fill a pitcher one third of the way with ice, then add all the ingredients and stir. Pour into tall, chilled glasses half filled with ice, and garnish with lime slices.

Photograph by Mary Ellen Bartley