At its core a Daiquiri, but with falernum in place of plain sugar, so every sip carries lime zest, clove and almond. A few drops of Cointreau add a bright orange note over the rich Barbados rum.
2 oz
aged rum a lightly aged stylee.g. Havana Club · Diplomático · Mount Gay · Appleton Estate · Bacardi
¾ oz
lime juice freshly squeezed
¼ oz
falernum e.g. Velvet Falernum
¼ oz
Cointreau about two dashesBuy on Amazon →
Garnish: Lime wheel · Ice: Served up, no ice
Royal Bermuda Yacht Club
Crisp and tart with lime, a warm clove and almond spice from the falernum and a light orange lift. Medium strength and dry.
The Royal Bermuda Yacht Club cocktail appears in Trader Vic's Bartender's Guide of 1947, written by Victor Bergeron, the founder of the Trader Vic's restaurants. Bergeron had turned his Oakland bar Hinky Dinks into a Polynesian-themed restaurant in the 1930s, inspired by Donn Beach's Don the Beachcomber, and his book collected hundreds of recipes, many of them early tropical drinks.
The drink is named after the yacht club in Hamilton, Bermuda, but there is no evidence it was created there. It stands out for its use of falernum, a Barbadian lime, spice and almond syrup, which fits perfectly with the rum from the same island. Structurally it is a spiced Daiquiri.
It was published in Trader Vic's Bartender's Guide in 1947. It is named after the Bermuda yacht club, but was not necessarily created there.
A Caribbean syrup or liqueur from Barbados flavoured with lime, clove, ginger and almond.
Yes, any good orange liqueur works in this small quantity.
The perfect sound
A smooth sail into a Caribbean harbour at golden hour.
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