the Knickerbocker

In early New York, two very different kinds of people shared the small island of Manhattan: puritanical New Englanders nicknamed "Yankees", and Anglo-Dutch and French bluebloods, who adopted the term "Knickerbockers". Since Yankees were big on self-denial and the Knickerbockers big on parties, it's no great surprise that a cocktail was named in the bon vivants honor. While there's no way of knowing just who invented this cocktail, it was included in the very first cocktail book, Jerry Thomas' Bon Vivant's Companion, published in 1862. The drink is singularly delicious, and sure to have you dreaming of warmer days!


The Knickerbocker

1 1/2 oz of rum
3/4 oz of freshly squeezed lemon juice, plus extra for rimming
1/2 oz of raspberry syrup
1/2 oz of curacao
granulated sugar
raspberries

First, dip the rim a cocktail glass in lemon juice, then cover with granulated sugar. Combine rum, lemon juice, raspberry syrup and curacao in a cocktail shaker with ice; shake for no more than 10 seconds. Strain into rimmed cocktail glass, and garnish with 2 or 3 raspberries.


Notes: A Knickerbocker calls for gently aged rum; the 8 year Barbancourt is a perfect choice. No need to use anything too heavy, or the raspberry flavor will be lost to liquor.

I've praised Jen's Small Hand Foods syrups before, and I'm sure this won't be the last time. If you can't get your hands on her divine raspberry gum syrup, mix up your own using this New York Times recipe, vetted by our staff cocktail guru.


Have a wonderful weekend, darlings! Tell us, what are you big (or small) plans?


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