Light Rum, stirred
Yacht Club
Barline 2,1,q,c
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Light rum
- 1 oz Sweet vermouth
- 1/4 oz Apricot liqueur
Stir with ice until cold, then strain.
Coupe.
Taste
Two ounces of light rum to one of sweet vermouth, a Manhattan ratio on cane. A quarter ounce of apricot liqueur carries stone fruit through it. Stirred, coupe, no twist on the menu. Rum first, then grape, then a thin apricot film.
History
A Yacht Club Cocktail of rum, Italian vermouth, and apricot prints in the 1948 Ron Daiquiri Coctelera booklet from Havana: two-thirds Daiquiri rum, one-third Italian vermouth, a dash of apricot brandy, stirred. David Embury includes a Yacht Club of the same bones in The Fine Art of Mixing Drinks the same year; Difford's adapts that printing. This menu keeps the two-to-one rum and sweet vermouth and puts a quarter ounce of apricot liqueur in place of the dash.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Bensonhurstrye and dry vermouth for light rum and sweet vermouth
- Fanciullibourbon and Fernet for light rum and apricot liqueur
- Corpse Reviver No. 1cognac and apple brandy for light rum
- Bobby Burnsscotch and Bénédictine for light rum and apricot liqueur
- Dirty Martinigin and dry vermouth for light rum and sweet vermouth
- Red Hookrye and maraschino liqueur for light rum and apricot liqueur
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.