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Knickerbocker

A 19th-century raspberry-rum sour with a dry, fruity finish.

Base spirit
Rum
Style
Sour
Glassware
Goblet

The Knickerbocker is a pre-Prohibition classic that dresses up a rum sour with raspberry syrup and orange curaçao. The raspberry adds a distinct red-fruit tartness that is sharper than grenadine, while the curaçao adds a dry citrus complexity. It is often served with crushed ice, bridging the gap between a Daisy and a Cobbler. It is a vibrant, textured drink that highlights the fruitier esters of rum.

A Knickerbocker in a goblet filled with crushed ice and berries.

Ingredients

Servings
  • • 2 oz gold rum
  • • 0.5 oz raspberry syrup
  • • 0.5 oz orange curaçao
  • • 1 oz fresh lime juice

Did you know?

“The drink appears in Jerry Thomas's 1862 *Bartender's Guide*, making it one of the earliest documented fancy rum cocktails.”

Source:Jerry Thomas, 1862; Wondrich, Imbibe!

Bartender's Note

Homemade raspberry syrup is preferred; commercial versions can be artificial and cloying.

How to make the Knickerbocker

  1. 1Add all ingredients to a shaker with ice
  2. 2Shake well
  3. 3Strain into a goblet or rocks glass filled with crushed ice
  4. 4Garnish with fresh raspberries and a lime wheel

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