Royal Bermuda Yacht Club, Hamilton, ~1940.
| 2 oz · 60 ml | AGED RUM | 40 % |
| ¾ oz · 22 ml | LIME JUICE | |
| ½ oz · 15 ml | FALERNUM | 11 % |
| 1 barspoon | ORANGE CURACAO | 40 % |
1 oz taken as 30 ml in the metric column.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 3.42 oz mixed with ice, 0.92 oz of it pure alcohol |
|---|---|
| Melt | Shaken: +20 % of the pre-batch, +0.68 oz of water |
| Served | 3.42 + 0.68 = 4.1 oz in the glass |
| Strength | 0.92 ÷ 4.1 = 22.5 % ABV as served |
| Ethanol | 0.92 oz × 29.57 ml × 0.789 g/ml = 22 g · about 151 kcal from the alcohol alone |
FROM AGED RUM · from oak barrel aging
Bourbon's fingerprint, extracted from the charred American oak the law requires for aging. Same molecule as the vanilla bean's signature, so a well-aged bourbon legitimately tastes like vanilla. Chemistry, not metaphor. Cognac, aged rum, tequila reposado all extract vanillin from oak too. Different barrels, same molecule.
ALSO IN Old Fashioned · Manhattan · Whiskey Sour · Paper Plane · Boulevardier · Sazerac · Espresso Martini · Mai Tai
FROM FALERNUM · the clove note
The clove note, a phenylpropanoid that shows up wherever a recipe calls for clove, allspice, or nutmeg, and in rye whiskey through oak-barrel extraction. Anesthetic at high concentration; dentists used clove oil for centuries before lidocaine. The numbing sensation on the tongue from biting a whole clove is eugenol blocking nociceptor signaling at the contact point.
FROM LIME · the lemon aroma
Lemon's defining note: technically a mix of two geometric isomers (geranial and neral) that read as the same aroma to the nose. Lemon peel, lemongrass, lemon verbena, and Indian chai all carry it. In cocktails it's what a lemon twist contributes that lemon juice can't: the volatile expressed from the oil glands, not the acid from the pulp.
ALSO IN Margarita · Mojito · Daiquiri · Whiskey Sour · Gimlet · Moscow Mule · Paper Plane · Aviation
Aged rum, lime, falernum and orange curaçao. This is the Bermudian classic: falernum's clove-lime-almond complexity meets dark rum's vanillin oak. D-limonene from the curaçao layers above the citral of the lime. Eugenol from falernum's clove ties the whole thing together.
Named for the Royal Bermuda Yacht Club in Hamilton. Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion printed it first, from a recipe Mary Mabon had drunk in Hamilton; Trader Vic's 1947 Bartender's Guide carried a falernum version. The combination of Barbados rum and falernum (a regional liqueur from Barbados) is a Caribbean trade-route artifact; both products and the recipe traveled through the same colonial shipping lanes.
