Name: Wardroom
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Aged rum (6-10yr); 30 ml Cognac (brandy); 30 ml Tawny port; 5 ml Maraschino liqueur; 1 dash Aromatic bitters

Ingredients

1 fl oz

Caribbean blended rum aged 6-10 years

1 fl oz

Cognac (brandy)

1 fl oz

Cockburn's Tawny Eyes Port

1/6 fl oz

Luxardo Maraschino liqueur

1 dash

Angostura Aromatic Bitters

How to make

Glass

Prepare

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with maraschino cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Wardroom contains 212 calories

Alcohol content:

1.8 standard drinks
25.97% alc./vol. (51.95° proof)
24.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Tawny port — Sulphur Dioxide/Sulphites

History

Adapted from a recipe created in 2025 by J. E. Clapham of Clapham Cocktails, who says, "The Wardroom features port, cognac, and rum, the three favourite libations of the British Naval officer."

The wardroom is the officers' mess cabin onboard a Navy ship and is reserved for those above the rank of midshipman. This serves as both the officers' dining room and a recreation area. On British Royal Navy ships, it is common for the Wardroom to have a bar stocked with alcoholic drinks.

Review

The original recipe calls for a smaller 22.5ml (¾oz) measure of tawny port (rather than equal parts of the three main ingredients), which produces a potent (pleasingly so) late-night sipping cocktail that's rendered less volatile by serving on the rocks. However, as others have adopted this cocktail, it has been mellowed by upping the port to an equal measure to the rum and brandy, thus becoming Sweet Manhattan-like. Both versions, and indeed numerous others produced by mismeasuring, are equally delicious. That's what makes this well-named cocktail a contender for Contemporary Classic status.

Comments & Discussion

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Simon Sedgley Premium Member 13w

To us, this looks very much like the very much earlier Suburban, especially with the port at the original recipe's volume and when served on the rocks.

Calvin Grant Premium Member 20w

This one seemed a bit subdued at first when ice cold after a long stir but reached it's maximum glory after it warmed up a bit in the glass and all the flavours were present. And balanced. Play around with your choice of base ingredients and it might be a five. ♡

Mookie Premium Member 29w

I dialed the port back just a little, used Appleton 8 for the rum, and poured it over a big cube. delightful!

Matt Premium Member 30w

A decent cocktail - but I think it is a little tilted towards the cognac (not a spirit I favor). The fruit of the cognac and the maraschino are very nice, but they erase the port, and the rum notes are in the distant background.

James Kittock Premium Member 31w

How can this have comments dating back to 2021 of it was created on 2025?

Caspian Berggren Premium Member 1y

I do prefer Anders Erickson's recipe where he's upping the port. I still feel, at 3cl, that the port is a bit overpowered by the other spirits (but that might be because I love port).

Simon Difford Verified User Premium Member 1y

I like both versions depending on mood and time of night, but in equal parts, the Wardroom has the potential to be a Contemporary Classic; hence, this is the formula I've adopted.