The Eclipse No. 2 is a refined rum cocktail that balances herbaceous Chartreuse with bright lemon and a touch of rich sugar syrup, served in a chilled coupe glass and finished with a maraschino cherry. This version leans on Havana Club Original Añejo 3 Años for a warm, molasses-driven base while Green Chartreuse brings an aromatic, botanical lift. If you enjoy a Last Word style of precision and zing, this drink will appeal to you and might become a new favorite at your next gathering. Recipes like this show how classic formulas can be refreshed with careful proportions and tiny details like saline and choice of sugar syrup.
What is the Eclipse No. 2?
The Eclipse No. 2 is a vintage-style cocktail adapted from R. de Fleury’s 1934 collection and rewritten for modern palates. It pairs dark Cuban rum with a measure of Chartreuse and citrus for a sour-forward, herbaceous profile. Many bartenders classify it alongside sours because of its citrus backbone and spirit-forward balance. You will notice a clear lineage to older recipes that prioritized simplicity and harmony.
This cocktail highlights the interplay between rum and an herbal liqueur rather than masking one with the other. Ingredients are measured precisely so the Chartreuse’s complexity complements the rum’s richness. The final touch of saline or a pinch of salt sharpens flavors and rounds out the finish. Serve it in a coupe for a classic presentation.
How should you prepare and mix the cocktail?
Begin by chilling a coupe glass while you assemble the ingredients and tools. Use fresh lemon juice and a rich sugar syrup made at a 2:1 sugar-to-water ratio for proper body and balance. Add a tiny saline solution or the merest pinch of sea salt to lift flavors and control acidity. Prepare a garnish of a skewered Luxardo maraschino cherry and set it aside.
| Amount | Ingredient |
|---|---|
| 45 ml | Havana Club Original Añejo 3 Años (Cuban rum) |
| 15 ml | Green Chartreuse (or similar herbal liqueur) |
| 15 ml | Fresh lemon juice |
| 10 ml | Rich sugar syrup (2:1 sugar to water) |
| 2 drops | Saline solution (20 g sea salt to 80 g water) or a tiny pinch of sea salt |
Combine all ingredients in a shaker with plenty of ice and shake vigorously until well chilled. Fine-strain into the pre-chilled coupe to remove ice shards and achieve a silky texture. Finish by garnishing with the skewered maraschino cherry placed across the rim or nestled in the bowl. Serve immediately so the aromatics are at their freshest.
What substitutions and tips improve the recipe?
You can swap the base rum if you prefer a different regional flavor; a light Jamaican rum will push ester-driven tropical notes while a gold Puerto Rican rum will read cleaner. Chartreuse may be replaced with another herbal liqueur for a different botanical shape, though the drink will change character. Keep lemon juice fresh and avoid bottled sour mixes for best clarity and acidity balance.
Consider these practical tips to get consistent results:
- Syrup use a rich 2:1 syrup to ensure the cocktail has body and emulsifies properly with citrus.
- Saline add only a couple of drops or the slightest pinch of salt to heighten flavors without salting the glass.
- Ice shake hard and fine-strain to achieve a smooth mouthfeel and clean presentation in the coupe.
What does the Eclipse No. 2 taste like and how strong is it?
The drink arrives with a boozy rum presence up front, followed by a herbal mid-palate from the Chartreuse and a citrus-driven sourness that keeps it lively. Sweetness sits in the background thanks to the rich syrup, producing a balanced sensation that leans toward dry and sour rather than cloying. The saline element subtly amplifies the aromatics and smooths the edges.
| Item | Value |
|---|---|
| Standard drinks | 1.3 |
| Alcohol by volume | 21.72% alc./vol. (approx.) |
| Pure alcohol | 18.5 g |
| Calories | 182 kcal |
Where does this recipe come from and what variations exist?
The Eclipse No. 2 traces back to R. de Fleury’s 1934 compilation, where it appeared as a compact formula emphasizing rum, Chartreuse, and sweetened lemon. Classic cocktail books often favored simple ratios that bartenders could reproduce reliably. This modern rendering keeps that spirit while refining measurements for contemporary tastes.
Variations are easy and invite creativity. Swap in a different herbal liqueur if Chartreuse is unavailable or use a darker, more pot-still-forward rum for extra depth. You may also adjust sugar slightly if you prefer a brighter or drier finish, but small changes can shift balance quickly, so taste as you go.
For those designing a menu, consider pairing the Eclipse No. 2 with other sours or vintage-style cocktails that emphasize spirit clarity and precise sweetness. You might present it as a riff on the Last Word, noting the shared philosophy of botanical lift against a spirit base. These links help guests understand flavor expectations and guide their choices at the bar.
Andrew Cole focuses on everyday drinks, from warm comfort beverages to refreshing options. His writing emphasizes balance, clarity, and ease of preparation.
