1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Apricot Brandy (Combier)
1/2 oz Simple Syrup
1 1/2 oz Demerara Rum (El Dorado 5 Year0
1 dash Angostura Bitters
6 drop Pernod (Butterfly Absinthe)
Blend with 6 oz crushed ice for 5 seconds and pour into a flute glass (whip shake and pour into a Tiki mug). Top with ice (crushed) and garnish with a mint sprig.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9g1eb22uZZrOo-IM__tCg5Nx7laq8srfxkoP1roZ_6GAvJnzNAFu7XBWjk3FN2i7es4-jJ8mV8CkkQAgomj2u59E7JXSK6tzVcxGf4AAiHuJpN1JU-Vtd3AThD5HOCTia01XY01whSIBT/s320/beachcomberpunch3822.jpg)
Two Fridays ago, I ventured into Beachbum Berry's
Remixed and spotted the Beachcomber's Punch crafted by Donn Beach at his original Hollywood bar back in the 1930s. The combination seemed like a more fruit-driven and less spice precursor to the 1950s
Jet Pilot, so I was curious to give it a whirl. Once prepared, the Beachcomber's Punch displayed a mint aroma over apricot and rum notes. Next, a rich lime, caramel, and grapefruit sip slid into rum, apricot, and clove-anise spice flavors on the swallow.
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