Royal Bermuda Yacht Club

Serve in

Photographed in

Garnish:

Lime wedge

How to make:

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

Review:

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

History:

Created at the eponymous club, established in Bermuda in 1844 and largely frequented by British Army Officers. Royal Bermuda Yacht Club cocktail first appears in Crosby Gaige's 1941 Cocktail Guide & Ladies' Companion as the favourite cocktail of Mary Mabon, then a writer for Harper's Bazaar fashion magazine.

Mary Mabon
This lady, and make no mistake about it, she is, might have assumed any one of many rôles in life. She might have been Ethel Barrymore in Captain Jinks or Maude Adams in Peter Pan or Galen or George Sand or almost anyone except Fanny Farmer. She writes for Harper's Bazaar in aureate phrases with a golden pen, and I hope her publisher pays her accordingly.
Mrs. Mabon first met up with her favourite concoction at the Royal Bermuda Yacht Club, Hamilton, Bermuda. It is currently considered one of the best rum drinks on the island.

Royal Bermuda Yacht Club Cocktail
3 parts Barbados Rum
1 part Lime Juice
½ part Falernum of Sugar Syrup
Dash of Cointreau or Brandy
Shake with plenty of ice and strain into cocktail glass.
With such a drink the plantanitos fritos (fried banana chips) and the Taro chips that are new on the market are appetizing. Serve with these very small, not stuffed, green aniseed olives on a bed of crushed ice with the juice of half a lime squeezed over them.

Crosby Gaige, Cocktail Guide & Ladies' Companion, 1941

Our recipe adapted from Victor Bergeron's 1972 Trader Vic's Bartender's Guide.

ROYAL BERMUDA YACHT CLUB COCKTAIL
1½ ounces Barbados rum
½ ounce lime juice
¼ ounce Falernum
1 dash Cointreau
Shake with ice cubes. Strain into chilled cocktail glass.

Victor Bergeron, Trader Vic's Bartender's Guide, 1972

Nutrition:

211 calories

Alcohol content:

• 1.6 standard drinks
• 20.31% alc./vol. (40.62° proof)
• 21.8 grams of pure alcohol