1/2 oz Grapefruit Juice
1/2 oz Simple Syrup
1/4 oz Pimento Dram (St. Elizabeth Allspice Dram)
1 oz Demerara Rum (Lemon Hart 80 Proof)
1 oz Dark Jamaican Rum (Appleton 12 Year)
Shake with ice and strain into a double old-fashioned glass filled with crushed ice. Garnish with a lime wedge and mint sprig.
I was really excited when I picked up my mail on Friday and discovered that my copy of Beachbum Berry's Grog Log had arrived. It was a book I had wanted for some time now, and sure Amazon and Half.com vendors had copies, but it did not seem worth the $100 a copy they were asking. When I heard news earlier in the week on Chowhound that it and Intoxica would be republished, I checked on Amazon. Amongst their overpriced used copies was a single new one for cover price (and as of today there are 7!) and I snatched it up immediately. When I opened up the book and flipped to the recipe section, I saw the first one, the Ancient Mariner, and knew that I had to start there.
The Ancient Mariner is one of Jeff Berry's original creations. The drink was a lot drier than expected given the recipe and especially given the genre of tiki drinks in general. Moreover, it had a nice spice level from the pimento dram, even at a quarter of an ounce, to complement the rich flavors of the rums and the light bite of the citrus. And judging from how fast Andrea drained hers, it was a big hit here.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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1 comment:
Pimento dram is one of those liqueurs where a little goes a long way. I would imagine that anything more than 1/4 ounce in any recipe would produce a very dominant flavor of allspice.
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