1/2 oz Lime Juice
1/2 oz Housemade Falernum (*)
1/4 oz Cointreau
Shake with ice and strain into a coupe glass. Garnish with a lime twist.
(*) My guess is that ICOB uses a falernum recipe similar to what bar manager Bobby McCoy published in the current issue of Imbibe magazines (July/August).
Two Saturdays ago, Joe and Nicole Desmond, who I met at a rum tasting after Tales last year, were in town and I met up with them at Island Creek Oyster Bar. For a cocktail, I asked bartender Vikram Hegde for the Royal Bermuda Yacht Club. I was able to track the recipe as far back as the 1947 Trader Vic, and ICOB's recipe only varies slightly (Trader Vic's is 1/4 oz falernum and a dash of Cointreau and lacks a twist). Interesting that neither of these recipes used rum from Bermuda; Trader Vic called for Barbados rum and bartender Vik made the menu item with rum produced here in Massachusetts.