Knickerbocker Special Cocktail
1 Teaspoonful Raspberry Syrup. (Monin Raspberry Syrup)
1 Teaspoonful Lemon Juice.
1 Teaspoonful Orange Juice.
1 Chunk of Pineapple.
2/3 Rum. (1 1/2 oz Inner Circle Green Rum)
2 Dashes of Curacao. (2/3 tsp. Luxardo Triplum)
(Muddle pineapple in juices and spirits. Ice, shake, and double strain into a cocktail glass.)
According to Mr. Wondrich’s book, “Imbibe!” The Knickerbocker was a popular cocktail in the mid to late 19th Century.
Jerry Thomas included a version of the drink in his 1862 book, which went like so:
(Use Small Bar-Glass.)
1/2 a lime or lemon, squeeze out the juice, and put rind and juice in the glass.
2 tea-spoonsfuls of Raspberry Syrup.
1 Wine-Glass Santa Cruz Rum.
1/2 Teaspoonful of Curacao.
Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry Syrup
Uh, oops. Well, if I had known that when I was making it, I would have given this drink the same controversial treatment I gave the King Cole!
Wondrich goes on to add about the Knickerbocker, “With its rum and its lime juice, its syrups and liqueurs, the Knickerbocker is the spiritual progenitor of the Tiki Drink. Think of it as an 1850s Mai Tai–similar drink, different island.”
Even in its, “somewhat bastardized form,” here in the Savoy Cocktail Book it is a very good drink for a hot day. A tad girly with the raspberry syrup, but with a pleasing and harmonious flavor that belies the seriousness of the rum lurking in the background.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.