Royal Bermuda Yacht Club
4.5 316 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lime wedge.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 Garnish with lime wedge on rim.
Flavour profile
19.6% alc./vol. · 1.6 standard drinks · 211 calories
History
A bold, tart Daiquiri with subtle clove notes.
The Royal Bermuda Yacht Club cocktail originated at the club of the same name, which was founded in Bermuda in 1844 and was a popular spot for British Army Officers. The drink first appeared in Crosby Gaige's 1941 Cocktail Guide & Ladies' Companion, noted as the preferred cocktail of Mary Mabon, a writer for Harper's Bazaar. Mary Mabon, described as a writer for Harper's Bazaar with "a golden pen," encountered her favorite cocktail at the Royal Bermuda Yacht Club in Hamilton, Bermuda. It is now recognized as one of the island's finest rum drinks. The Royal Bermuda Yacht Club Cocktail, as listed in Gaige's book, is: 3 parts Barbados Rum 1 part Lime Juice ½ part Falernum of Sugar Syrup Dash of Cointreau or Brandy This should be shaken with ice and strained into a cocktail glass. The drink is recommended to be served with plantanitos fritos (fried banana chips) and Taro chips, accompanied by small, plain green aniseed olives on crushed ice with a squeeze of lime juice. This recipe is adapted from Victor Bergeron's 1972 Trader Vic's Bartender's Guide, which presents the following version: ROYAL BERMUDA YACHT CLUB COCKTAIL 1½ ounces Barbados rum ½ ounce lime juice ¼ ounce Falernum 1 dash Cointreau Shake with ice cubes. Strain into chilled cocktail glass.