1/2 jigger Lightbourn's Barbados Rum (1 oz Tommy Bahama Gold)
Juice of 1 Lime (1/2 oz)
1 dash Falernum (1/2 oz Velvet)
1 dash Maraschino (1/4 oz Luxardo)
Shake with ice and strain into a cocktail glass. I floated a lime slice for garnish.
Two Tuesdays ago, I turned to Crosby Gaige's 1941 Cocktail Guide & Ladies' Companion for the evening's libation. In the rum section was the Charley's Royal Reserve Cocktail named after a Jamaican rum brand that was founded in 1892 according to the Peter's Rum Labels. Edwin Charley was not a fan of the overly flavorful Jamaican rums and decided to create a lighter blend, and through the years after his death, the rum brand changed hands with various degrees of success with its current resting place in the Wray & Nephew portfolio. In addition, the Royal Reserve was listed in the Don the Beachcomber's rum cellar around the time of the cocktail book's publication as a 15 year rum. The Lightbourn Rum label was a bit less well known with the New York Public Library putting it on two Manhattan menus in 1940 and 1953 respectively which coincides well with the cocktail book publication.
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3 comments:
I'm curious, seeing as how the original rum appears to have morphed in Wray & Nephew, would that perhaps be a more appropriate rum choice for this drink?
I never said that it morphed into Wray & Nephew, just that they bought the brand. Wray & Nephew also bought Appleton Estate Rums too, but Appleton stayed pretty much the same from what I gathered (low ester, smooth, rich).
Ahh...my fault. I misread the connection to Wray and Nephew. FWIW, I made it with Appleton gold and Cockspur and it was pretty damn good, sort've like a sweeter Floridita No. 3 with notes of Juicy Fruit gum. As always, thanks for your blog and your book - you have no idea how many great drinks I've made from both!
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