Royal Bermuda Yacht Club

Falernum and dry orange curaçao share the sweetening role in this rum-and-lime cocktail. The restrained orange-liqueur measure leaves room for the spiced modifier, and fine straining gives a clean coupe presentation.

Active preparation: 3 minutes

Ingredients

• 45 ml The Scarlet Ibis Trinidad rum
• 15 ml Falernum liqueur
• 7.5 ml Dry orange curaçao liqueur
• 22.5 ml Fresh lime juice
• 1 piece Lime slice or wedge, for garnish

Instructions

1. Measure Scarlet Ibis rum, falernum liqueur, Orange curaçao liqueur and lime juice into a shaker and add cubed ice.
2. Seal the shaker and shake briskly until thoroughly cold, about 10–12 seconds.
3. Fine-strain into a chilled coupe without ice.
4. Finish with a lime wheel and serve promptly.