Beachbum Berry’s Grog Log arrived at my doorstep today along with the Old Waldorf-Astoria Bar Book, and after five minutes of leafing through each, I wish I had picked up the Triple Play containing all of Jeff’s tiki books. Without delving too much into the layout or contents of this tikian tome, which I will save for another post, I must say that it offers such promise that I can hardly contain myself.
It took me a little while to find a recipe that I actually had all of the ingredients for; the book calls for lots of fruit pulps, juices, garnishes, and a variety of rum that blows my mind: papaya nectar, Lopez coconut cream, pasion fruit syrup, lychee nuts, demerara rum, Rhum Barbancourt, Martinique rum, and that’s only naming a few.
I had a guest photographer take the picture to the right. I’m unsure whether I like the inclusion of some of the ingredients or if I like a clean presentation. What are your thoughts? Nevertheless, I must say I am greatly pleased with the results of my first concoction.
- 1 1/2oz lemon juice
- 1oz curacao
- 3/4oz orgeat syrup
- 1 1/2oz light Puerto Rican rum
- 1 1/2oz dark Jamaican rum
From: Grog Log, Beachbum Berry
Blend everything, except dark Jamaican rum, with 3oz crushed ice. Pour into a double old-fashioned glass 2/3 filled with crushed ice. Float dark Jamaican rum on top. Garnish with orchid and lime wheel.
Everything about this drink reminds me of being at the shore, near a waterfall, as birds swoop overhead. The lemony tartness blends perfectly with the curacao, and the rums really shine through. The orgeat makes a brief but memorable appearance in the taste. My final thought when considering the taste profile is that I should make another one.
Each page of Grog Log is filled with fun artwork. It just so happens that the Waikikian page contains a picture of a happy upside down pig among various jugs and a very confused woman holding part of a totem. I could not resist including the art.