The Knickerbocker is a Cocktail which consists of Rum, Raspberry Syrup, Orange Curacao, and Fresh Lime Juice.
Recipe: Jerry Thomas
- Take one-half a lime or small lemon.
- 3 tea-spoonfuls of raspberry syrup.
- 1 wine-glass of Santa Cruz rum.
- 3 dashes of Curacoa.
Squeeze out the juice of the lime or lemon into the glass, add the rind and the other materials. Fill the glass one-third full of fine ice, shake up well, and strain into a cocktail glass. If not sufficiently sweet, add a little more syrup.
Shake well with cracked ice:
- 2 1/2 oz Gold Rum
- 1 1/2 tsp Raspberry Syrup
- 1/2 tsp Orange Curaçao or Grand Marnier
- 1/2 oz Lime Juice
Place squeezed-out shell of half a lime in a double Old-Fashioned glass or small Highball glass. (This is the earliest drink on record where you do this.) Pour the drink in, ice and all, and garnish with a few berries in season: raspberries, blackberries, blueberries—pretty much anything this side of crunchberries. Serve with a straw and a little spoon for the berries. If you're making more than one at the same time, it's easier to strain it into the glasses first and then pour the ice.
- Originally, this called for "Santa Cruz" rum—from St. Croix, in the Virgin Islands. This still works wonderfully well, but any medium-bodied golden rum will do fine, be it from Barbados, Puerto Rico, Trinidad or wherever.
- If you can't find this, you can always use Chambord liqueur
Recipe: Ted Haigh
- 1 1/2 oz. Light Rum
- 1/2 oz. Jamaican Rum
- 1 oz. Lemon Juice
- 1/2 oz. Orange Curaçao
- 1/2 oz. Raspberry Syrup
Shake with crushed ice, strain into a glass filled with same.
"Think 1850s Mai Tai -- similar drink, different island." - David Wondrich, author of "Imbibe"