Royal Bermuda Yacht Club

Written By Al Culliton

This is the drink that represents the properly-tiki contingent within this month’s recipe collection. Dating to the late 1940s, this rum sour features tiki favorite falernum, as well as orange liqueur; Trader Vic’s book actually calls for Cointreau, but many modern bartenders use Curaçao. I added a touch of simple syrup as well as Angostura, which has a great conversation with the spices in the falernum.

INGREDIENTS

2 oz. aged or white rum
¾ oz. lime
½ oz. falernum
¼ oz. Curaçao or Cointreau
⅛ oz. rich simple syrup
2 dashes Angostura bitters
5 drops saline solution

Garnish: dehydrated or fresh lime wheel

ABV LEVEL

Combine all in a shaker. Add ice and shake vigorously for 15 seconds. Double strain into a short-stemmed coupe. Garnish with a lime wheel.

 
Al Culliton
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