As you may know if you're a regular viewer,
because I have been teasing this one since all the way back in the daiquiri episode,
this is one of my all-time favorite rum drinks when I'm
looking for something really citrusy and bright.
The Royal Bermuda Yacht Club is another of Trader Vic's specials,
-we've also done a video on his Mai Tai-
it showcases his talent for really restrained tiki drinks,
so you've got all of the flavor in half of the ingredients.
The sweetness is coming from falernum which is a spiced lime and almond syrup,
and orange curacao and so some more tropical flavors which really lift up the rum.
Again it just shows how switching out one or two ingredients can really transform a cocktail.
So first we want to squeeze some fresh lime juice and get your garnish ready.
Just try and make it as thin as you can because you want it to float on top of the cocktail.
In the bar we actually usually use dehydrated limes
for this, which is also a good option if you're making quite a lot of them,
or you just don't want to have to worry about always having fresh limes on hand.
Obviously the easiest way to do that is in a dehydrator just slice them as thin as you can
and then pop them in on a low heat overnight, like the lowest heat possible.
And then you can squeeze at the rest of it.
So we'll start off with 50 ml of rum. The original recipe actually calls for an aged rum,
apparently Trader Vic preferred El Dorado 5 year old, I've only ever had it with
white rums, but I think it would just be a nice kind of richer cocktail,
the same way that a daiquiri is still delicious with an aged rum.
I'm gonna take it even a little bit further and go for a rhum agricole,
so this is a French style of white rum,
it's made from sugar cane juice rather than molasses so it just makes it
quite a lot kind of brighter and fresher
and has quite a kind of grassy and herbaceous edge to it,
and I think it works really well with the falernum.
Then we have 20 ml of freshly squeezed lime juice.
15 mils of falernum.
I'm going with a local hero,
so the Commissary just make a really lovely fresh and subtle falernum.
You can make it yourself, again it's quite a lot of effort depends how often you make tiki drinks,
but if like me you only make them once every now and again
you might be better to just invest in a good quality one.
Taylor's Velvet falernum or Monin are probably best of the kind of more widely available bunch.
And about five mils or a bar spoon of Marionette Curacao.
It's important you use a really dry style of triple sec or curacao
Pierre Ferrand would be the obvious substitution as well.
So you'll notice that the sweet and the sour components here do add up to about the same,
again Marionette's fairly dry and the falernum,
as much as it's sweet, it packs a lot of other flavors
in there so it definitely comes out nicely balanced
even though there's not kind of more sour than sweet, which is your general rule of thumb.
Pack your shaker tin with as much ice as you can fit in there.
Pop your tins together. Just make sure it's a nice
straight line so that it's not going to explode in your face and then shake as hard as you can.
So good.
Grab your glass out of the fridge or freezer.
Then you're just going to use the hawthorne strainer to hold the ice
back in the tin and strain through the fine strainer.
Again, this is one which is really citrusy and refreshing so if you want to leave
those little chips of ice in there then you absolutely can. I just prefer it without.
Then we're just going to pop the lime wheel on, so get it on your knife and just
nudge it off as gently as you can.
It should float.
So at Bomba we do normally use a dehydrated
lime wheel to garnish this and that floats like perfection.
The fresh one was misbehaving a little bit and it was making Josh cranky,
so we've popped it on the edge here.
The Royal Bermuda Yacht Club, so now you know.
Let's give it a taste.
So good.
I think, I just love sort of cinnamon and clove and obviously that's quite easy to work
into sort of more stirred down cocktails usually,
but this one is still so bright and fresh and that yeah, the rhum agricole just has
a really lovely kind of really savory, quite grassy, it's just an interesting flavor really
If anyone, if you haven't tried one before I would really recommend it, it's really cool
and it'll just give you a bit of a bit of a different take on most of your rum cocktails
that you've ever tried before, yeah, because you have all of that spice
coming in from the falernum and then obviously just that little bit of orange
it's just it's a it's a really good little, little tasty triangle.