|Beachcomber’s Gold with ice shell|
To my mind, garnishes look pretty but ingredients actually contribute to the taste and smell of a drink. Consequently, visitors find very little garnish around at the Whiskey Forge; no Thai orchids, no spears of pretty but practically odorless pineapple leaves, no little fez-wearing plastic monkeys capering on the edge of their glasses.
|Beachcomber's Gold sans ice shell|
The original 1937 Don The Beachcomber recipe from Jeff Berry's Tiki+ app follows. To make it my way, eliminate the pre-formed shell and blend it a bit longer.
1 oz gold Puerto Rican rum
¼ oz gold Jamaican rum
¼ oz dark Jamaican rum
½ oz fresh lime juice
½ oz sugar syrup
6 drops Pernod
4 drops almond extract
2 oz (¼ cup) crushed ice
Put everything in a blender. Blend at high speed for no more than 5 seconds. Strain through a fine-mesh wire sieve into a saucer champagne glass lined with an “ice shell” forming a hood over the glass. Serve with short straws.
ICE SHELL: Place a generous amount of finely shaved ice in the center of a chilled glass. With the back of a spoon, slowly press the ice up the sides of the glass, forming a hood that projects over the glass. Freeze glass overnight.
Did I type out that recipe? I did not: I emailed it to myself directly from the iPhone application. Nice feature. The illustration is a screen grab from the app that I cropped on the phone with Photoshop. And for the record, I actually love little fez-wearing monkeys. Just not so much in my whiskey.
Goes well with:
I talk smack about garnish, it's true, but that doesn't mean I hate it and turn my nose up at drinks that have...decorative touches. Some blogs where the writers aren't afraid to spend a little time purdying up their dranks that are definitely worth checking out: