Royal Bermuda Yacht Club Cocktail

A rum drink with a long name, it’s the Royal Bermuda Yacht Club Cocktail:

• 2.00 ounces Barbados Rum
• 0.75 ounce lime juice
• 2 dashes Cointreau
• 2 teaspoons Falernum

Shake in an iced cocktail shaker, and strain into a cocktail glass.

Just like gin and lemon are meant for each other, a similar thing can be said for rum and lime.

The big addition to the Royal Bermuda is Falernum. Falernum is a sweet syrup that has a slightly spicy flavor, but nothing like the Allspice Dram in drinks like the Lion’s Tail. It’s named after a British club established in 1844.

Milk Punch

Milk in a cocktail? It’s key in Milk Punch:

• 1.0 ounce brandy
• 0.5 ounce dark rum
• 2 teaspoons simple syrup
• 2 dashes vanilla extract
• 4.0 ounces whole milk

Shake the ingredients all together in a cocktail shaker with cracked ice. Strain into a tumbler half full of shaved ice (Shaved ice was more like snow than crushed ice, but if you pound your ice to smithereens, it’ll be similar enough). Grate or shake some nutmeg on top.

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The Alamagoozlum Cocktail

The first cocktail recipe in the book is the Alamagoozlum Cocktail:

• 0.5 egg white
• 2.0 ounces genever gin
• 2.0 ounces water
• 1.5 ounces Jamaican rum
• 1.5 ounces yellow or green Chartreuse
• 1.5 ounces gomme syrup
• 0.5 ounce orange curaçao
• 0.5 ounce Angostura bitters

Shake very, very hard and long in a large iced cocktail shaker and serve tremulously into several previously chilled cocktail glasses.

This is an odd one, and I find it ironic that this cocktail managed to come first in the book, as it perfectly illustrates what a vintage and forgotten cocktail should be. It contains a number of obscure ingredients, which took me some time to assemble. Then I had to wait until I had two other friends around who wanted to try it, ’cause the recipe makes enough for three glasses.

Crimean Cup à la Marmora

A big punch with a big name is the Crimean Cup à la Marmora:

• 2.0 broad slices of lemon peel
• 1.0 teaspoon sugar
• 0.5 ounce dark Jamaican rum (Myers’s works well)
• 1.0 ounce brandy
• 0.5 maraschino liqueur
• 0.5 ounce Jamaican rum
• 2.0 ounces orgeat syrup
• 0.5 lemon juice
• 4.0 ounces soda water
• 3.0 ounces chilled champagne

In a mixing glass, muddle the lemon peel with the sugar and the dark rum. Add remaining ingredients except the champagne, stir vigorously, and pour into 2 goblets with 2 or 3 large lumps of ice. Divide the champagne between the goblets.

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Doctor Cocktail

Not to be confused with the author, here is the Doctor Cocktail:

• 2 ounces Jamaican rum
• 1 ounce Swedish Punsch
• 1 ounce fresh lime juice

Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lime twist.

Salt and pepper, peanut butter and jelly, rum and lime – some things just go together. Such is the case with the Doctor Cocktail.

This is a tribute to rum and lime. The drink has only three ingredients – those two with the addition of the rum-like Swedish Punsch.

Jasper’s Rum Punch

Here is another summer cocktail, Jasper’s Rum Punch:

• 1.5 ounces Wray & Nephew White Overproof Rum
• 1.5 ounces Jasper’s Secret Mix

Stir with cracked ice in an 8-ounce highball glass. Garnish with a cherry.

Okay, so this doesn’t seem much different than Jasper’s Planter’s Punch – the only change is a different rum. But, man does it really change the flavor.

I like the Planter’s Punch but I loved this drink. Even though you are drinking 126-proof spirit, Jasper’s mix mellows it out and I could drink a pitcher of this stuff.

La Floridita Daiquiri

As summer comes to a close I wanted to make the La Floridita Daiquiri:

• 2 ounces rum (such as Havana Club from Cuba or Brugal from the Dominican Republic)
• Juice of 1/2 lime (If your limes are small, use the whole thing)
• 1 teaspoon sugar or sugar syrup (increase if too tart)
• 1 teaspoon maraschino liqueur

Blend with crushed ice. Serve in a saucer cocktail or champagne glass. Garnish with lime wheel and a maraschino cherry

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