Royal Bermuda Yacht Club Cocktail
- 2 oz Demerara Rum (El Dorado 5 year)
- 1/2 oz Velvet Falernum (John D. Taylor's)
- 1/4 oz Orange Curaçao (Pierre Ferrand)
- 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 is also a Tiki drink because it first appeared in print in Trader Vic's Bartender's Guide in 1947—indeed, it is simply a Mai-Tai with the orgeat replaced by Velvet Falernum.
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. It is a spicier alternative to orgeat syrup. We notice the scent of mulled wine coming from the spices. We have tried this cocktail with various rums but prefer the hint of brown sugar that comes from a Demerara rum.