Rum

Tortuga No. 2

Glass
Coupe

Trader Vic's stripped-down 1948 follow-up to the original Tortuga, light Puerto Rican rum, vermouth, cacao, and a touch of curaçao and grenadine.

Scale
Print

Ingredients

  • fresh lime juice (0.5 oz)
  • grenadine (1 tsp)
  • sweet vermouth (0.5 oz)
  • white creme de cacao (0.25 oz)
  • orange curacao (1 tsp)
  • light Puerto Rican rum (1 oz)
  • orange peel twist (1)

Instructions

  1. In a shaker combine fresh lime juice, grenadine, sweet vermouth, white creme de cacao, orange curacao, and light Puerto Rican rum.
  2. Add ice cubes and shake for .
  3. Strain into a chilled coupe.
  4. Garnish with an orange peel twist.

Sources

  1. Berry, Beachbum Berry Remixed (2010), Tortuga No. 2 entry, the modern reconstruction documenting both Tortuga versions and framing the No. 2 as Vic's lighter, drier follow-up.
  2. Bergeron, Trader Vic's Bartender's Guide, Revised (1972), p. 187, only a single "TORTUGA" entry appears in BG72 (the original swizzle, cited at #046); no separate "Tortuga No. 2" entry is published under that name in any of Vic's books. The "No. 2" designation is Berry-era reconstruction language distinguishing the lighter coupe-served sibling from Vic's original chimney swizzle, not a Vic-published title.
  3. Beachbum Berry, https://beachbumberry.com/publication-remixed.html (accessed 2026-05-03), publication source for the spec this file follows.