Derivative · Rum
Royal Bermuda Yacht Club
A post-prohibition cocktail of the Caribbean, based off the structure of the Daiquiri.
Ingredients
- 2 ozDark rum (preferably Demerara)
- ½ ozFalernum
- ¼ ozorange liqueur
- ¾ ozlime juice
Method
- Shake all ingredients vigorously with ice
- Double strain and pour into a chilled cocktail glass
- Garnish with lime wheel on rim
History
The Royal Bermuda Yacht Club was established in Bermuda (shocking, I know) in 1844. This drink was created here and its first printed appearance occurs in Crosby Gaige's 1941 "Cocktail Guide & Ladies' Companion". The original recipe called for 3 parts rum, 1 part lime juice, 1/2 part falernum, and a dash of Cointreau. It pretty much maintained its form even in its reproduction in the 1972 "Trader Vic's Bartender's Guide".
Since then, it's been changed here and there, with some choosing to substitute the Cointreau for dry curaçao, and others adding a dash of bitters here and there. Here we keep the original recipe, with the only change being that the Cointreau is substituted with curaçao - it makes the cocktail a tad sweeter. The best rum to use here is a Barbados or Demerara rum, but any dark or gold rum can work.
Flavour
Details
- Glass
- Coupe
- Served
- Up
- Garnish
- Lime wheel
- Technique
- shaken
Family
Derived from
Daiquiri No.1 - Add liqueur and falernumCompared with Daiquiri No.1
What changes: Add liqueur and falernum.
Daiquiri No.1
- 2 ozWhite rum
- 1 ozFresh lime juice
- ¾ ozdemarara syrup
Royal Bermuda Yacht Club
- 2 ozDark rum (preferably Demerara)
- ½ ozFalernum
- ¼ ozorange liqueur
- ¾ ozlime juice
Green = new ingredient · Gold = different amount · Red = not used in Royal Bermuda Yacht Club