|1 1/3 fl oz||Bacardi Carta Blanca light rum|
|1/2 fl oz||Luxardo Maraschino liqueur|
|1/3 fl oz||Lemon juice (freshly squeezed)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
If there is such a thing as a 'Rum Aviation', then this is surely it.
The proportions of the original 1935 recipe stipulate equal amounts of maraschino and lemon juice but even my recipe is on the tart side so the sweet cherry garnish that accompanies this cocktail should be reserved for a treat at the end. Don't be tempted to drop the cherry into the drink or both appearance and balance will be muddied.
My original take on this classic (up until July 2020) was 60ml light rum, 22.5ml maraschino liqueur and 15ml lemon juice but this packs a whopping 80ml of alcohol. The above recipe scales this back by a third to still pack a double shot punch but in a drink that hopefully won't be a killer blow to the night.
Created in 1935 to celebrate the Silver Jubilee of King George V by Harry Craddock, then head bartender of the American Bar at London's Savoy Hotel. Craddock was also President of the United Kingdom Bartenders' Guild and this cocktail appears in the U.K.B.G. Approved Cocktails book published in 1937, as well as W.J. Tarling's Cafe Royal Cocktail Book – Coronation Edition, published the same year. Tarling was also in the top echelon of the Guild and the royalties of his book were equally divided between the U.K.B.G. Sickness Benefit Fund and The Café Royal Sports Club Fund. The recipe in both book credit Craddock and call for 25% lemon juice, 25% Luxardo maraschino and 50% Bacardi Rum.