These rum cocktails disappeared from the spotlight, but they still work beautifully today. Five forgotten classics, their stories, and simple recipes with surprisingly little fuss.
Ingredients
X.Y.Z.
1½ oz. / 45 ml White rum
¾ oz. / 22 ml Triple sec
¾ oz. / 22 ml Fresh lemon juice
Garnish with a Lemon peel
Shake, fine strain into a chilled cocktail glass
Royal Bermuda Yacht Club
1½ oz. / 45 ml Dark rum
½ oz. / 15 ml Fresh lime juice
¼ oz. / 7 ml Falernum syrup
1 dash / about ½ tsp. Triple sec or Cointreau
Garnish with Banana chips
Shake, fine strain into a chilled cocktail glass
Mary Pickford
1½ oz. / 45 ml White rum
1½ oz. / 45 ml Fresh pineapple juice
¼ oz. / 7 ml Grenadine syrup
¼ oz. / 7 ml Maraschino liqueur
Garnish with a Maraschino cherry
Shake, fine strain into a chilled cocktail glass
Honeysuckle
2 oz. / 60 ml Rum
¾ oz. / 22 ml Fresh lime juice
¾ oz. / 22 ml Honey syrup
Garnish with a Lime wedge
Shake, fine strain into a chilled cocktail glass
Corn ’n’ Oil
½ oz. / 15 ml Falernum syrup
2–3 dashes Angostura bitters
2 oz. / 60 ml Dark rum
Garnish with a Lime wedge
Stir, build in a rocks glass with crushed ice
Layer the rum on top, then give it one gentle stir
