There are a couple of Knickerbocker recipes floating around, but I’m using David Wondrich’s from Imbibe. In Imbibe, Wondrich claims this drink first appeared in newspapers in 1852-1853 as part of a list of cocktails available in Boston. Wondrich surmises that this is a distant cousin of the fruity, high-octane tiki drink thanks to the rum and berries.
- 2 1/2 oz gold rum
- 1 1/2 teaspoons raspberry syrup
- 1/2 teaspoon orange curacao
- 1/2 oz lime juice and shell of a lime
In an old fashioned glass add the shell of a squeezed lime. In a cocktail shaker, shake rum, raspberry syrup, orange curaçao and lime juice with ice. Pour in the drink without straining, ice and all. Toss in your choice of berries – raspberries are good, blackberries and blueberries work in a pinch. This is a tart drink, so be forewarned. I like it this way, but if you want you can use a stronger rum to offset the tart taste. I’ve also read that you can substitute Chambord for raspberry syrup but I think this makes it a little too sweet. Let your tongue be your guide.