The Knickerbocker is a classic cocktail that still has relevance today. As many Cocktails from the mid 1800’s, it is made in a classic fashion. Strong dose of the base spirit in this case rum, something orange, I chose Cointreau, but a Curacao is more traditional. I added a raspberry simple syrup, and lime for balance. In the mid 1800’s rums were far more flavorful than today. The production techniques were not as pristine as today, causing a more rich and flavorful product. In the Knickerbocker I like Havana Club rum it is a more flavorsome rum from Puerto Rico, but a white rum such as Flor de Cana will be fine.
Raspberry syrup in the Knickerbocker is essentially simple syrup infused with the fruit. It is best when infused in an immersion circulator, but you can make a more simple version without one. Start with 1 cup of sugar and 1 cup of filtered water, stir until combined. Then muddle 5-7 raspberries and add them to the syrup. Let stand for 3-4 hours, and strain in a fine mesh sieve catching all the seeds. Refrigerate, it will last for about 2 weeks.
If you are wondering what a “Knickerbocker” is, its an article of clothing. You may have seen those funny baggy pants that tucked into long socks in the 1850’s. This fashion item was so popular that men from New York were referred to Knickerbockers, thus the basketball team name the “New York Knick’s”.
For your party menu, please feel free to cut and paste:
Havana Club Rum. Cointreau. Raspberry. Lime.
A cocktail from two centuries ago that it is still wonderful today!
- 2 oz Havana Club Rum (White rum will work as well, but I prefer something more funky)
- 1/2 oz of Fresh Lime Juice
- 3/4 oz Raspberry Syrup
- 1/2 oz Cointreau
Shake all the ingredients with ice.
Pouring into a old fashioned glass with a medium block of ice.
Garnish with fresh fruit,such as raspberries, blackberries, orange, lemon or pineapple.
To make Raspberry Syrup start with 1 cup of sugar and 1 cup of water, stir until combined. Then muddle 5-7 raspberries and add them to the syrup. Let stand for 3-4 hours, and strain in a fine mesh sieve catching all the seeds. Refrigerate, it will last for about 2 weeks.
Try some other cocktails