Kings Jubilee
Shake ∙ 3 min ∙ 27.2% ABV ∙
The Kings Jubilee is a shaken sour built on white rum, maraschino liqueur, and fresh lemon, fine-strained into a coupe. Cherry-almond sweetness from the maraschino wraps around a clean rum backbone, with a tart lemon edge that keeps the finish crisp rather than cloying.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: White rum 40 mlMaraschino liqueur 15 mlLemon juice 10 ml
- Fine strain into the chilled glass
- Garnish with a lemon twist and a maraschino cherry
Tips
- Pre-chill the coupe before straining — the drink is fine-strained with no ice in the glass, so it warms fast without a cold vessel.
- Shake hard and briefly, about 10-12 seconds, to fully chill and dilute this spirit-and-liqueur build before straining.
- Measure the maraschino liqueur precisely; it is potent and sweet enough to overpower the lemon and rum if over-poured.
- Express the lemon twist over the glass before dropping it in — the oils lift the aroma more than the peel alone.
History
The Kings Jubilee was created in 1935 by Harry Craddock, head bartender of the American Bar at London's Savoy Hotel, to mark the Silver Jubilee of King George V, celebrating his 25th year on the throne. Craddock, who also served as president of the United Kingdom Bartenders' Guild, was one of several bartenders producing Jubilee-themed drinks that year. The cocktail was later included in the Guild's Approved Cocktails, published in 1937, and also appeared the same year in William J. Tarling's Café Royal Cocktail Book, issued in a Coronation Edition, crediting Craddock as its inventor.
