TK-0006 - Beachbum Berry Remixed, Jeff Berry

½ ounce fresh lime juice
½ ounce sugar syrup
1 ounce gold Puerto Rican rum
¼ ounce gold Jamaican rum
¼ ounce dark Jamaican rum
6 drops Pernod
4 drops almond extract
2 ounces (¼ cup) crushed ice
Blend and strain as above into a champagne saucer lined with an ice shell
(see below).
By Don The Beachcomber. This version comes from Hollywood Beachcomber’s waiter
Dick Santiago’s 1937 recipe notebook; it’s exactly the same as the recipe in Palm
Springs Beachcomber’s bartender Hank Riddle’s 1950s notebook.
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.
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