beachcomber's gold (chicago)

1 1/2 oz Light Puerto Rican Rum (Havana Club 7 Year)
1/2 oz French Vermouth (Noilly Prat Dry)
1/2 oz Italian Vermouth (Martini Gran Lusso Sweet)
1 dash Angostura Bitters
6 drop Pernod (St. George Absinthe)

Blend with 2 oz crushed ice and fine strain (shake with ice and strain) into a cocktail coupe with an ice shell hood. I added a lemon twist garnish.

Since I still had an ice shell left over from making the 1930s Beachcomber's Gold the night before, I decided to make one of the of newer recipes from Beachbum Berry's Remixed book. The 1980s one required passion fruit nectar that I lacked, but the 1970s one was a Perfect Rum Manhattan with 6 drops of Pernod in the mix that was perfectly do-able. The drink was served at the Chicago Don the Beachcomber in the early 1970s, and I eschewed the blending for a shake step. Also, to attached the ice shell to the glass, I laid the coupe on its side, set the shell inside, dropped cold water at the interface, and allowed it to freeze. The technique was indeed effective for several minutes before it slid off.
This Beachcomber's Gold donated a dark rum and bright lemon oil aroma. Next, a semi-dry grape sip transitioned into an aged rum, grape, clove, allspice, and anise swallow.