Yankee Skipper

1 1⁄2 oz Rye
3⁄4 oz Sweet vermouth
1⁄2 oz Navy strength rum, Smith & Cross
1⁄4 oz Amer Picon
Instructions

Stir; strain; up.

History

Cocktail Virgin's adaptation of a recipe in Pioneers of Mixing at Elite Bars: 1903-1933.

Cocktail summary
Is an
altered recipe
Reference

http://cocktailvirgin.blogspot.com/2017/03/yankee-skipper.html

Curator
Not yet rated
Average
2.5 stars
(5 ratings)
YieldsDrink
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From other users
  • Made with blanc vermouth since that's what I had open--it'd be better with sweet. Amazingly smooth given how high-octane this was (made with Rittenhouse), but not particularly exceptional.
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Comments

Lately, I've seen a number of libations posted by Craig E, many which intrigued me. Yankee Skipper was one; so using top shelf ingredients, I put it together. I used Bulleit rye, Vya sweet vermouth, Smith & Cross rum, and Picon Amer. What I expected and what I tasted were two different animals.

What I expected was a somewhat smooth tasting cocktail with a predominant rum taste; what I tasted was a clash of rye and rum, with no taste of the Picon Amer. Specifying the rye and sweet vermouth may help; different brands of rye and sweet vermouth have their own characteristic tastes, and may or may not blend well with Smith and Cross rum.

That leads to my next suggestion: use a smoother rum, such as a Barbados or Haiti rum. I did use an orange twist, which helped reduce the sharp, unpleasant taste of the original recipe. Perhaps I missed the boat on this one; only others can say yea or nay. As is, I rate it as 2.5, and look at the Yankee Skipper as a work in progress.