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• Royal Bermuda Yacht Club

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How to make:.

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

Read about cocktail measures and measuring .

Makes a minimum of ... cocktails.

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

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

One serving of Royal Bermuda Yacht Club contains 211 calories .

Alcohol content:

• 2.7 units of alcohol
• 20.31% alc./vol. (40.62° proof)
• 21.8 grams of pure alcohol

More Classic/vintage cocktails More Hall of Fame & must know/try cocktails More Sours (citrus) cocktails More Citrusy cocktails More Aperitivo/aperitif cocktails More Summer cocktails

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Royal Bermuda Yacht Club Cocktail recipe

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Cocktail Colin says:

The Royal Bermuda Yacht Club cocktail is a beautifully conceived tribute to its island namesake, blending classical and tropical elements with finesse. The combination of tart lime juice and smooth white rum sets a refreshing base, while the warmth of falernum and a whisper of orange liqueur envelop the palate in a subtly spiced, aromatic embrace that truly makes this drink a celebration of Bermuda's yachting elegance.

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What is the origin of the Royal Bermuda Yacht Club cocktail?

The Royal Bermuda Yacht Club cocktail is a classic cocktail that pays homage to the prestigious yacht club founded in Bermuda in 1844. The cocktail's creation is credited to Trader Vic's 1947 Bartender’s Guide, reflecting the tropical and British influences prevalent in Bermuda's culture.

Can I substitute another type of rum if I don't have white rum?

Yes, substitutions can be made, although they will slightly alter the flavor profile. A light-aged rum or a different clear rum can be used as a substitute. Darker rums can also be used but expect a richer, slightly more complex taste.

Is this cocktail suitable for someone who prefers sweet drinks?

The Royal Bermuda Yacht Club cocktail offers a balanced flavor with a slight sweetness from the falernum and orange liqueur, complemented by the tartness of the lime juice. If you have a sweet tooth, you might find it enjoyable, but it's not overly sweet.

How should I serve the Royal Bermuda Yacht Club cocktail?

This cocktail should be served cold, ideally shaken with ice and then strained into a cocktail glass. You can garnish it with a lime wheel or twist to enhance its presentation and add a bit of citrus aroma.

What is falernum, and is there a substitute if I don't have it?

Falernum is a sweet syrup used in Caribbean and tropical drinks, combining flavors of ginger, lime, almond, and sometimes cloves or allspice. If you don't have falernum, you can make a simple substitute with a mix of simple syrup, almond extract, and lime zest, although the flavor won't be exactly the same.

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• Recipes By Course

Royal Bermuda Yacht Club Cocktail Recipe

Let's start the weekend right--with a cocktail recipe from Paul Clarke ( The Cocktail Chronicles ). Need more than one? That kinda week, eh? Here you go. Cheers!

Before there was tiki, there was tropical. Back in the 1930s and early '40s, as Don the Beachcomber was spawning what was to become a wave of openings of Polynesian palaces, bartenders and restaurateurs were filling up their liquor shelves with rum and experimenting with new concoctions.

One of the earliest to be influenced by the Beachcomber was Victor Bergeron, who saw what Donn Beach had started in L.A. and took the idea home to Oakland, revamping his old Hinky Dinks watering hole and renaming it Trader Vic's . In 1947, Bergeron published Trader Vic's Bartender's Guide , an extensive recipe guide detailing hundreds of drinks, including many proto-tiki mixes that reflected the experimentation that had been going on in earlier years.

The Royal Bermuda Yacht Club Cocktail has a few of the tropical essentials: first, it's based on rum; second, its flavor is fleshed out with fresh lime juice and the little-known syrup called falernum ; and third, the name has both Caribbean and nautical overtones. It's a few steps short of a full-blown Nui Nui, Sumatra Kula or Pearl Diver's Punch, but there's no shame in that. On a warm spring day, when the mood for something bright and tropical hits you but you're not quite up for breaking into full luau mode, the Royal Bermuda Yacht Club Cocktail fits the bill quite nicely.

Recipe Details

Ingredients

2 ounces  Barbados rum (Mount Gay and Cockspur are common, and good, brands)

3/4 ounce fresh lime juice

2 dashes Cointreau

2 teaspoons falernum *

Add ingredients to a cocktail shaker and fill with ice. Shake well for 10 seconds, strain into chilled cocktail glass.

Falernum can be hard to find, but it’s not impossible. Velvet Falernum is a lightly alcoholic version sold in liquor stores, while Fee Brothers makes a non-alcoholic falernum that can be found in some liquor stores and specialty food stores. If you’re still stumped, or just looking for that homemade touch, it’s quite easy to make your own .

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Royal Bermuda Yacht Club Cocktail

Royal Bermuda Yacht Club is a vintage cocktail made with a combination of rum, orange liqueur, lime juice, and falernum liqueur. In order to prepare it, all ingredients should simply be shaken with ice, then strained into a chilled cocktail glass. If desired, the drink can be garnished with a lime wheel. This pre-Tiki cocktail was originally invented by Trader Vic at the eponymous club. The club was established in 1844, and it was often frequented by British Army Officers.

Royal Bermuda Yacht Club is a vintage cocktail made with a combination of rum, orange liqueur, lime juice, and falernum liqueur. In order to prepare it, all ingredients should simply be shaken with ice, then strained into a chilled cocktail glass.

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Royal Bermuda Yacht Club

Ingredients.

• 60 ml aged rum (Barbados or Demerara)
• 15 ml falernum
• 7.5 ml Curaçao
• 22.5 ml lime juice

Instructions

Add all ingredients to a shaker with ice.

Shake until chilled.

Strain into a coupe.

Garnish with a lime wheel.

If you can't find falernum in your area, note that there are several DIY recipes across the internet. It's usually made from rum, lime zest, and several spices that should be easy to get.

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Most likely created at the club of the same name in the late 1930s or early 1940s. The oldest printed reference to the recipe comes from Crosby Gaige's Cocktail Guide & Ladies Companion (1941). In it, it is described as "one of the best rum drinks on the island".

The cocktail was then popularized by Trader Vic, and published in his 1947 book Bartender's Guide by Trader Vic. It is this association, and the particular ingredients being used, that often moves this recipe to Tiki territory, and it is commonly described as a "Tikified Daiquiri".

The Royal Bermuda Yacht Club was established on November 1, 1844 by a group of British Royal Navy officers and Bermudian sailors. These sailors would often partake in match racing, where two boats would go against one another with a hefty sum being wagered.

Ironically enough, the Royal Bermuda Yacht Club cocktail is not currently featured in the Club's menu .

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Royal Bermuda Yacht Club Cocktail

A rum drink with a long name, it’s the Royal Bermuda Yacht Club Cocktail:

2.00 ounces Barbados Rum 0.75 ounce lime juice 2 dashes Cointreau 2 teaspoons Falernum Shake in an iced cocktail shaker, and strain into a cocktail glass.

Just like gin and lemon are meant for each other, a similar thing can be said for rum and lime.

The big addition to the Royal Bermuda is Falernum . Falernum is a sweet syrup that has a slightly spicy flavor, but nothing like the Allspice Dram in drinks like the Lion’s Tail . It’s named after a British club established in 1844.

This drink is kind of a proto-Tiki drink but it isn’t as strong nor as complex later drinks would be. It’s tasty.

Rating: 4/5

Notes: This drink calls specifically for Barbados Rum. My friend Justin the cocktail chef uses Mount Gay as his go-to rum, so that I what I used here. The Falernum comes from Fee Brothers .

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Royal Bermuda Yacht Club – Martini

About the recipe.

Do you need a blue sky holiday? Yes, then treat yourself with a fabulous Royal Bermuda Yacht Club libation. The RBYC cocktail is from the private Bermuda Yacht Club that was established in November 1844. It is a zesty martini combining white rum with Cointreau, lemon juice, and the Caribbean syrup, Falernum. The classic recipe call for Gosling Bermuda dark rum.

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Royal bermuda yacht club.

The Royal Bermuda Yacht Club Cocktail was originally developed by Trader Vic, as his Tiki version of the Daiquiri. It can be made with either White Rum or Gold, but whichever you choose, make sure you bring onboard Cointreau, Falernum and Lime Juice.

Ingredients

• 2 oz. 60ml El Dorado 5 Year Rum
• 0.5 oz. 15ml Falernum
• 0.25 oz. 8ml Pierre Ferrand Orange Curacao
• 0.75 oz. 23ml Lime Juice

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Instructions.

Add all ingredients to a shaker with ice and fine strain into a chilled Coupe glass

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Berlin’s Modern Classic, the Ranglum, Is No Ordinary Rum Sour

June 06, 2024, story: jesse simon, photo: lizzie munro, in less than two decades, the tropical drink has become a sleeper hit in the local cocktail scene..

Berlin, with its fleeting summers and relentless winters, may seem an unlikely birthplace for a bright, tropical drink. Yet the Ranglum , a rum cocktail in which falernum’s spice and lime’s tartness are in perfect harmony, has been edging closer to classic status ever since it was first served at Berlin’s Victoria Bar in 2006.

The Ranglum emerged at a transitional moment in modern cocktail history. Although the lounge revival of the mid-’90s had sparked a superficial enthusiasm for anything served in a Martini glass, much of the deep knowledge from the interwar and postwar years lay dormant in out-of-print books, in danger of being forgotten entirely.

In the early 2000s, Gonçalo de Sousa Monteiro, an architecture student who had drifted into the world of gastronomy, was mixing at the Victoria Bar, writing for the German magazine Mixolog y and contributing to the cocktail renaissance that was happening in nascent online forums. When Velvet Falernum was reintroduced to the market in 2006, he was asked to write about it, but soon came up against a lack of reliable recipes. Falernum, which once was an essential component of the Corn ’n’ Oil , the Rum Swizzle and the Royal Bermuda Yacht Club Cocktail , had lapsed into almost-complete obscurity.

So de Sousa Monteiro started to improvise: He added lime to offset the sweetness of the falernum, and quickly abandoned amber rums in favor of darker Jamaican varieties to give the mixture the edge it needed. The final flourish was a small hit of Wray & Nephew Overproof Rum, which helped convey the flavors and aromas of the cocktail more convincingly. As he puts it, “It’s like the heat at the core of the earth, the fire inside.” The result was essentially a dark rum sour elevated to new heights of complexity.

A Berlin modern classic that carefully balances rum, lime and falernum.

While developing his rum, lime and falernum concoction, de Sousa Monteiro had been listening to Below the Bassline, a 1996 album by Jamaican guitarist Ernest Ranglin that pairs liquid jazz lines with rhythms rooted in reggae and rocksteady; it was a fitting analogue to the cocktail, which floated the delicate spice of falernum over the earthy foundation of Jamaican rum. The combination of Ranglin and falernum eventually gave the drink its distinctive name.

Word of mouth helped the Ranglum to find its way onto other bar menus in Berlin, but its widespread adoption may also have been due to its relative simplicity. It is not a drink that relies on advanced techniques, obscure ingredients or exotic garnishes; anyone with access to a shaker and some decent liquor can attempt it. But the simplest cocktails have the smallest margin for error, and the great challenge with the Ranglum is striking the elusive balance between sweet, sour, spice and spirit.

Even de Sousa Monteiro—who has since left Victoria Bar and opened the Berlin cocktail bar Buck and Breck in 2010—doesn’t seem entirely finished with that mission. While his basic formula remains unchanged, the version he now serves is made with a falernum that he accents with a few dashes of orgeat and extra allspice and ginger.

In its original form, the Ranglum has become an established part of the German cocktail scene: It can still be found on the menu at Victoria Bar—where it appears as the “Ranglum 2006,” a nod to its classic status—and most serious bars will be able to make one on demand, even if some will insist on adding a dash of Demerara syrup as a concession to those who prefer their rum drinks on the sweet side.

The Ranglum has even been making inroads in other parts of Europe, and while it remains a relative rarity in the States, it is perhaps only a matter of time before a new generation of bartenders embrace its challenges. Despite its complexities of flavor, it is a drink that thrives on the combination of a few simple ingredients. As de Sousa Monteiro summarizes: “You just need them in perfect balance.”

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