TK-0006 - Beachbum Berry Remixed, Jeff Berry

½ ounce fresh lime juice
½ ounce Lopez coconut cream
¼ ounce orange juice
Teaspoon orgeat syrup
1 ounce dark Jamaican rum
1 ounce light Puerto Rican rum
4 ounces (½ cup) crushed ice
Put everything in a blender. Blend for
at least 15 seconds. Pour unstrained
into a large cocktail glass or saucer
champagne glass.
1 1/2 ounces fresh lime juice
1 ounce papaya nectar
1/2 ounce apricot nectar
3/4 ounce sugar syrup
1/2 ounce falernum
1 ½ ounces gold Puerto Rican rum
1 ounce Lemon Hart 151-proof
Demerara rum
Dash Angostura bitters
4 ounces (1/2 cup) crushed ice
Put everything in a blender. Blend
for no longer than 10 seconds. Pour
unstrained into a large Easter Island
mug filled with ice cubes (or into a
large snifter, adding ice cubes to fill).
The Polynesian restaurant craze hit its
height during the Space Age. Almost every
Tiki bar named at least one drink in
honor of the final frontier: The Outrigger
served a Flying Saucer, Kelbo’s had its
Star Fire, and even Trader Vic got into
the act with his Space Needle. Above are
our two humble additions to the Astro-
Aku convergence; we based the Astro
Aku Aku on the Hawaii Kai restaurant’s
“Sufferin’ Bastard” (no relation to the
original Suffering Bastard recipe on page
92), while the Aurora Bora Borealis is our
version of the Fern Gully.
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