King's Jubilee

Review:

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 with a third less lemon is on the tart side. Don't be tempted to drop the cherry garnish into the drink or both appearance and balance will be muddied. Skewer the cherry and reserve for a sweet treat at the end.

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.

History:

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 The 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 William James "Billy" 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.

KING'S JUBILEE.
Invented by Harry Craddock.
25% Lemon Juice.
25% Luxardo's Maraschino (Dry).
50% Bacardi Rum.
Shake and strain into cocktail glass.

Approved Cocktails by The United Kingdom Bartender's Guild, 1937

KING'S JUBILEE
Invented by Harry Craddock
¼ Lemon Juice.
¼ Luxardo's Maraschino (Dry).
½ Daiquiri Rum.
Shake and strain into cocktail glass.

W. J. Tarling, 1937

Nutrition:

One serving of King's Jubilee contains 120 calories