The Royal Bermuda Yacht Club

 

First referenced in Trader Vic's 1947 Bartender's Guide, the Royal Bermuda Yacht Club is a delicious variation of a traditional Daiquiri. While there is indeed an actual namesake establishment, I am unsure how and why the drink came to be named. Perhaps a bit of field research is needed, meanwhile, what is totally devoid of uncertainty is the complimentary cohesiveness of this concoction. Like a spiked, spiced limeade, fans of the citrus world's green gem are sure to be delighted. While lime is the dominant flavor, the rum and falernum bring an interesting mix of spice and sweet. Tying the whole experience together is the curacao, which while never dominant, is always detectable.

 

Ingredients

• 2.0 ounces aged rum (see Rum Minutiae note below)
• 0.75 ounces lime juice
• 0.50 ounces falernum
• 0.25 ounces dry curacao
• Dash of simple syrup (optional, only if needed)
  

Composition 

Place all ingredients in a cocktail shaker, stir, and taste. If too bitter/citrus-heavy for your tastes, add a dash of simple syrup. Once satisfied, add ice to the shaker and shake, rattle and roll for a good 15 to 20 seconds. Strain into a glass, traditionally stemware, but you can use whatever tickles your fancy. Sit back, sip, and give a silent nod of thanks to the tiki enthusiasts around the globe that not only created but preserved these concoctions through the years.

Rum Minutiae

Most recipes call for a Barbados rum, which I too echo. I've also quite enjoyed using Guyana rums, particularly El Dorado. You will want a rum with 3-10 years of age under its belt. Unlike a traditional daiquiri, I'd avoid a rum younger than 3 years of age. 

 

Recently I've enjoyed a hybrid approach to the rum selection - using an ounce of 5-year El Dorado and an ounce of a finished Barbados rum, either Doorly's XO or Mount Gay XO. The Doorly's hails from the Foursquare distillery and spends 6 years in ex-bourbon before being finished for a short period of time in ex-sherry barrels. The Mount Gay XO is a blend of rums aged 5 to 17 years with components of the blend spending time in ex-American whiskey barrels (both bourbon and non-bourbon) and ex-Cognac barrels. These finished rums from Barbados inject a nice dash of added complexity to an already satisfying libation.

 

The final rum note is the recommendation to avoid using aged Jamaican rums in this drink. While I personally adore Jamaican rums, the funk they bring to cocktails clashes more than it compliments in this particular cocktail. Don't fret though, Jamaican rums have plenty of other concoctions where their presence is mandatory, simply store the funk for use another day. Cheers!