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Knickerbocker
A 19th-century raspberry-rum sour with a dry, fruity finish.
Base spirit
Rum
Style
Sour
Glassware
Goblet
Technique
Shake
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.
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.
Missing a bottle? See smart swaps in Learn.
How to make the Knickerbocker
- 1Add all ingredients to a shaker with ice
- 2Shake well
- 3Strain into a goblet or rocks glass filled with crushed ice
- 4Garnish with fresh raspberries and a lime wheel
