#Royal Yacht Club Daiquiri

[crownedstoat]

Sharing a moment and a Royal Bermuda Yacht Club Daiquiri with President Bartlett

2 oz El Dorado 3 year old rum

1/2 ox Velvet Falernum

1/4 oz 1804 Grand Imperial orange liqueur

3/4 oz Lime juice

1/2 oz simple syrup

Shaken with ice, strained into a coupe and garnish with a lime wedge

[spirited-chronicler]

Royal Bermuda Yacht club

https://www.instagram.com/p/B5yQj5qltNW/?igshid=1i2qpctjo0pu1

The Royal Bermuda Yacht Club is a drink made famous by Trader Vic, who listed it in his 1946 Book “Trader Vic’s Book of Food and Drink”. The cocktail is essentially a Daiquiri with curacao and falernum providing the sweetness or - as one bartender described - a “winter spiced Mai Tai”.

The first recorded recipe for the drink, however can be found in Crosby Gaige’s 1941 “Cocktail Guide and Ladies Companion”.

Both versions call for Bajan rum as the base. When ordering these of late in UK bars it is mostly made with Demerara rums. Investigating recipies listed by @theeducatedbarfly and @punch_drink it appears this is a modern preference in the US also.

As I couldnt decide which rum base I preferred during comparisons, I thought I would go a slightly different way and use Navy Rum (Wood’s 100 to be exact…which I appreciate is a Demerara rum)

I let Bermudan history dictate my rum choice. The Royal Yacht Club, after which the cocktail is named was estsblished by British Army officers and local sailing enthisiasts in 1844. These army officers of the Bermuda Garrsion were on the island to protect the British Naval base, which in 1818 became the British headquarters for the North America and West Indies Station.

The British Navy played an integral albeit indirect role into the eventual crearion of the Bermuda Yacht Club Cocktail and Iike to think that any Naval odficer that was invited to drink at the club may have asked for the club staple to have been made with a punchier Navy rum.

Navy rum is an appropriate choice this time of year as once Wood’s 100 opens up, it complements the Falernum excellently with strong christmassy spices on the nose and palate.

Royal Bermuda Yacht Club:

⛵1.5 oz Woods 100 Rum ⛵.75 oz fresh lime ⛵.5 oz Falernum ⛵.25 oz dry curacao ⛵.25 oz chilled mineral water

#cheers 🥂

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[crownedstoat]

Tonight’s libation is a Royal Bermuda Yacht Club Daiquiri

2 oz El Dorado 3 year Rum

1/2 oz Taylor’s Velvet Falernum

1/4 oz 1804 Grand Imperial orange liqueur

3/4 oz lime juice

1/2 oz simple syrup

Shaken over ice and strained into a coupe. Garnish with a lime wedge