Add Cuban aged rum, falernum liqueur, dry Curaçao, lime juice, and rich sugar syrup to a cocktail shaker.
Fill the shaker with ice.
Shake hard for 10–12 seconds until well chilled.
Fine strain through a Hawthorne and mesh strainer into a chilled coupe glass.
Garnish with a lime wedge on the rim.
The Royal Bermuda Yacht Club was created by trader Vic Bergeron in the 1950s and named in honour of the prestigious Hamilton sailing club. The key to balance here is falernum quality - a fresh, house-made or artisan falernum with real clove and lime peel will dramatically elevate the drink over a mass-produced syrup version.
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