Blog every drink in Beachbum Berry Remixed from beginning to end.
The impetus for this grand quest is the last potion in this tipular tome, the Zadaran Storm. It just so happens to be a Kaiser Penguin original and finds itself among some of the most prominent bartender and tiki aficionados. So why not work my way from the very beginning?
What to Expect:
- Brand Recommendations: Though unique products (e.g. Lemon Hart 151, Angostura bitters, Licor 43) are called for by name in the recipes, there are many general suggestions for spirits like light Puerto Rican rum or gold Jamaican rum. In those instances I’ll offer what I feel makes for the tastiest drink. In rare instances I’ll supersede one of Jeff’s brand choices… at my own peril.
- Tips and Tricks: One of the huge pillars of awesome that Remixed erects is its updated technique. Whether blending ice for 5 seconds or making sure to only use 6 drops of pastis, there are endless kung fu moves for the new generation. Occasionally, as you’ll see in this recipe, there will be tricks to make your life easier. These will be provided when applicable and I hope you’ll flame me in the comments for doing it the wrong way.
- Variations and Comparisons: There will often be a recipe that warrants exploration beyond the original receipt. I’ll add these as often as possible and encourage you to suggest variants when you know them. If there is a recipe that appears in multiple tiki guides, I’ll try to wrangle them into a comparison, though Jeff has done most of the work in this area already (thank the tiki gods!)
Beachcomber’s Gold (Chicago)
- 1 1/2oz light Puerto Rican rum (Oronoco)
- 1/2oz dry vermouth (Dolin Blanc)
- 1/2oz sweet vermouth (Dolin Rouge)
- 6 drops Pernod (Herbsaint Legendre)
- 1 dash Angostura bitters
Stir with ice and strain into a glass sporting an ice shell.
- Oronoco’s voodoo magic works wonders here, offering a base of liquid silk for the delicate vermouths. El Dorado 3-year will surprise if you want a little more bite. Cruzan light is sufficient but won’t be as luxurious.
- Dolin Blanc’s flowery fanfare portends a pleasurable aroma and slight sweetness, though Noilly Prat dry would be an interesting substitute.
- Dolin Rouge supplanted my near-perfect allegiance to Carpano Antica. With so much richness from the Oronoco and Dolin Blanc, a lighter vermouth was needed.
- Herbsaint Legendre is new to the market and quickly finding its way into many of my tiki drinks. It may even supplant the original Herbsaint as my go to when it comes to drips and dashes. If you can’t find either, try an angrier absinthe like Vieux Carre or St. George, but please leave the Pernod in the fridge next to your simple.
- Don’t Blend. When I first made this drink, it was whazzed with 2oz of crushed ice, per the recipe’s recommendations. The result was far too watery, as even a rock-hard ice shell quickly donates water to your drink. Stir instead.
In my great excitement to start this grand foray, I apparently drank too much Lemon Hart, as I managed to skip over two cocktails: the Astro Aku Aku and the Aurora Bora Borealis. I’ll be covering those next, but first we start with Beachcomber’s Gold (pictured above).
Donn the Beachcomber liked to change his recipes, and the “Gold” is no exception, with at least three recipes dug up by the Bum. The Chicago edition is the one published in Grog Log, but the subsequent ones have a bit of history behind them. (book plug alert!) As a recipe book, Beachbum Berry Remixed is the quintessential tiki guide. But as a tome of tiki knowledge, it’s the paragon. Maybe even the apex.
Chicago’s edition of the Beachcomber’s Gold reminds me of a perfect martini or even a muted Martinez. It’s subtle, aromatic, and slightly too easy to sip down. Not too many exotic cocktails call for vermouth, but this one is worth trying.
- What’s your favorite pastis or absinthe to use in tiki drinks?