The Royal Bermuda Yacht Club
Ingredients
50ml (1 & 2/3oz) rum
20ml (2/3oz) fresh lime juice
15ml (1/2oz) falernum
5ml (1/6oz) dry Curacao
Lime wheel to garnish
Equipment
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A coupe glass
Method
Add all of your ingredients to your shaker tins and fill full with ice.
Seal the tins together and shake as hard as you can.
Pop the tins open and double strain, using the hawthorn strainer to hold the ice back in the tin and pouring through the fine strainer in to your coupe glass.
Garnish with a lime wheel, and enjoy!
Suggested Ingredients
We’ve used Plantation 3 Star for a bright and fruity white rum, but El Dorado 5yo was apparently Trader Vic’s rum of choice.
For the triple sec or Curacao we’ve used local favourites Marionette but Pierre Ferrand make a good one as well.
It is possible to make falernum, but it is a little fiddly.
Falernum can come as either a low ABV liqueur or a non alcoholic syrup. We used a syrup made locally by The Commissary because it tastes as good as homemade but is more consistent and shelf stable.
Taylor’s Velvet Falernum or Monin are probably the best of the more commercial bunch.
Otherwise this is a good DIY recipe: https://punchdrink.com/recipes/falernum/
