Friday night cocktail: Royal Bermuda Yacht Club

If you followed my advice and made up a batch of falernum for the Zombie, by now you’re probably wondering what else you can mix with it. Here’s your answer!

The Royal Bermuda Yacht Club, like many rum-based drinks, is essentially a riff on the original Daiquiri. The trinity of rum, juice and sugar can produce a huge range of variations, once you start exploring different rums (white, gold, dark), juices (lime, orange, grapefruit, pineapple) and sweeteners (flavoured syrups, liqueurs), and combinations of each. Here, the traditional white rum of the Daiquiri is traded for an aged rum, and the sugar for a mix of falernum and Cointreau, while the lime juice stands on its own.

I first came across the Royal Bermuda Yacht Club at Oh Gosh!, and then again in Vintage Spirits and Forgotten Cocktails, which attributes it to Trader Vic’s Bartender’s Guide. In each case, the proportions of the four ingredients are different, so feel free to experiment until you find a ratio you like. What I really love about this drink is the way the spice of the falernum and the brightness of the orange in the Cointreau play together; neither one should overpower the other.

How to make a Royal Bermuda Yacht Club

  • 2 oz. Barbados rum (such as Mount Gay Eclipse)
  • 3/4 oz. fresh-squeezed lime juice
  • 1/2 oz. homemade falernum
  • 1/4 oz. Cointreau

Add all ingredients to a cocktail shaker, add ice, shake, and strain into a chilled cocktail glass. Garnish with a lime wedge.

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  1. Infused spirits in under 5 minutes | Kayahara.ca - July 27, 2011

    […] describing how to make a quick ’n’ dirty falernum. (No more excuses not to make a Zombie or Royal Bermuda Yacht Club!) And Alex and Aki of Ideas in Food took the technique in a whole new direction, infusing […]