Knickerbocker recipe

The Knickerbocker recipe begins in Boston appearing in drinks lists and newspapers around the 1850s. During the 1850s and 60s the Knickerbocker was quite the popular summer drink and this little beauty was included in several drinks manuals of note including Jerry Thomas’s How to Mix Drinks in 1862, William Terrington’s Cooling Cups and Dainty Drinks in 1869, and Harry Johnson’s New and Improved Bartender’s Manual in 1882.

Unfortunately 1882 is last year that this cocktail appears in print for a significant period of time with the final word belonging to a writer for the New York World who admonishes; “in the resume of what is good to drink in the summer-time the Knickerbocker should not be forgotten.”

Knickerbocker recipe

In the 19th Century there were ‘his’ and ‘hers’ variations of the Knickerbocker. This is a ‘masculine’ version.

  • 60 ml rum
  • 15 ml curacao
  • 15 ml raspberry syrup (house-made is best)
  • 30 ml lime juice (or lemon)
  1. Add all ingredients to a goblet. Fill with crushed ice and garnish with a slice of orange, a slice of pineapple, and fresh raspberries.

This Knickerbocker recipe is adapted from Ted Haigh’s Vintage Spirits and Forgotten Cocktails.