Name: Royal Bermuda Yacht Club Daiquiri
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Rum - White/gold 1-3 year old mellow light; 15 ml Falernum liqueur; 7.5 ml Orange Curaçao liqueur; 22.5 ml Lime juice (freshly squeezed); 2.5 ml Sugar syrup (2:1)

Serve in a

Coupe glass

Photographed in an

UB Retro Coupe 1910

Garnish:

Lime wedge

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

2 fl oz	Bacardi Gold rum
1/2 fl oz	Falernum liqueur
1/4 fl oz	Orange Curaçao liqueur
3/4 fl oz	Lime juice (freshly squeezed)
1/12 fl oz	Sugar syrup (rich) 2 sugar to 1 water
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Bacardi Gold rum, 70cl

£ 22.45 £ 1.95 per cocktail, makes 11.5 Velvet Falernum, 70cl

£ 14.75 £ 0.32 per cocktail, makes 46.5 Pierre Ferrand Curacao, 70cl

£ 30.75 £ 0.35 per cocktail, makes 87.5

* This list may not include all required ingredients.
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View readers' comments

Review:

A full-flavoured, tangy Daiquiri with faint clove spice.

Gentle

Boozy

Sweet

Dry/sour

More Slightly boozy cocktails
More Slightly sour cocktails

History:

Created at the eponymous club, established in Bermuda in 1844 and largely frequented by British Army Officers. This recipe is adapted from Trader Vic's Bartender's Guide.