Royal Bermuda Yacht Club Cocktail
- 2 oz Demerara Rum (El Dorado 5-year)
- 1/2 oz Falernum (Maggie's Farm)
- 1/4 oz Orange Curaçao (Pierre Ferrand)
- 1 tsp (5 ml) simple syrup (to taste)
- 3/4 oz fresh squeezed lime juice
Shake with ice and strain into a chilled cocktail glass. Garnish with a lime wheel.
Kathy discovered this delight online at The Educated Barfly. It hails from a large family of sours dating back to the mid 1800s that all feature spirit, orange liqueur and citrus juice. The Royal Bermuda Yacht Club still exists and has had a royal charter since 1846. The drink is said to have originated there, however, it first appeared in print in Trader Vic's Bartender's Guide in 1947.
Falernum is a low alcohol liqueur originally from Barbados where it was first made at home by infusing rum with lime, ginger, almonds and cloves. We prefer Maggie's Farm Falernum over John D. Taylor's Velvet Falernum. It has a strong flavor of spice and a hint of lime but is less sweet so we add a teaspoon of simple syrup to compensate. There's a noticeable aroma of mulled wine coming from the spices. We have tried this cocktail with several rums but so far we prefer El Dorado 5-year.