Royal Bermuda Yacht Club
Rum, lime and falernum in a classic tropical cocktail with a fine balance of sour and spiced sweetness.
Ingredients
- Gold rum60 ml
- Falernume.g. Velvet Falernum15 ml
- Orange liqueur7 ml
- Lime juice, freshly squeezed15 ml
- Simple syrup, to taste; can be left out (1 part Sugar, 1 part Water)7 ml
- Lime, to garnish (optional)1 wheel
Method
- Chill a coupe in the freezer or with iced water.
- Pour the rum, lime juice, falernum, orange liqueur and the simple syrup, if using, into a shaker.
- Fill the shaker with ice and shake hard for 8–10 seconds, until ice cold.
- Double strain into the chilled glass for a silky texture.
- Garnish with a lime wheel and serve straight away.
About this drink
The Royal Bermuda Yacht Club first appeared in Crosby Gaige's Cocktail Guide and Ladies' Companion in 1941 and was later popularised by Trader Vic. It is seen as an early forerunner of the more lavish tropical drinks of the tiki era, built on a simple but well-balanced trio of rum, lime and falernum.
