Royal Bermuda Yacht Club

Royal Bermuda Yacht Club Cocktail

As long-time followers of this blog may have noticed, I don’t post on here nearly as often as I used to. I add content to Instagram much more often, not only because I have more followers there and get far more engagement (hello, barren blog comment section), but also because it’s often just one quick picture and a brief caption with the recipe, as opposed to the multiple photos and longer history I try to post here. But having recently seen a number of complaints about having to scroll through the whole life story of a food blogger before finally getting to the recipe, I realized that most of you probably don’t care how many photos I have of a drink. (SEO probably does, but I’ve never bothered trying to optimize that, and why start now?)

So, without further ado or further photos: the Royal Bermuda Yacht Club. This is often referred to as a “Tiki-fied” Daiquiri, with falernum and orange liqueur instead of the usual simple syrup. Falernum, as you may remember from the Corn ‘n’ Oil, is a spiced rum liqueur from Barbados. The result is drier than the typical daiquiri, with strong notes of orange and spices. It’s a thoroughly enjoyable cocktail, and absolutely worth trying. If you find it too dry, don’t hesitate to add a dash of simple syrup.

History: The Royal Bermuda Yacht Club gets its name from the third oldest such club outside of Britain, located in Hamilton, Bermuda. (Ironically, they have a cocktail menu on their website, and this drink isn’t on it – I would have expected it to be a fixture.) Despite the name, this drink did not actually originate at the club. It was first published in Crosby Gaige’s 1941 Cocktail Guide and Ladies’ Companion, with simple syrup instead of falernum. It was the famous Trader Vic who took the recipe and turned it into what it is today in his 1947 Bartender’s Guide.