Jeff “Beachbum” Berry is an author and historian of Tiki culture, and he’s also the owner of Latitude 29, a Tiki-themed restaurant and bar in New Orleans. Through his books, his bar and his tireless efforts promoting Tiki and tropical drinks, he has naturally created lots of original cocktails. But this particular drink was bestowed with his own nickname.
Like many Tiki drinks, Beachbum’s Own begins with a blend of different rums—in this case, a light Virgin Islands rum is paired with a richer demerara rum. You can choose your preferred bottles, but for the former, Berry suggests Cruzan, while for the latter he recommends El Dorado or Lemon Hart. The rum duo provides a complex and sturdy backbone that stands up to the other ingredients, which include a robust liqueur, citrus juices and tropical fruits.
Licor 43 is a Spanish liqueur made with a proprietary recipe of 43 ingredients. It makes a natural pairing with rum, lending complementary notes of vanilla, citrus and spice. From there, Berry employs lemon and orange juices for a kick of citrus, pineapple juice for its tropical sweetness, and passion fruit puree, which adds body and its distinctive sweet-tart flavor. Mix everything together, and you get a drink that recalls warm breezes, beach sunsets and island sensibilities. It’s no wonder that Berry made this drink his “own.”
- 1 1/2 ounces light Virgin Islands rum
- 1 1/4 ounces demerara rum
- 3/4 ounce Licor 43
- 3/4 ounce unsweetened pineapple juice
- 3/4 ounce orange juice, freshly squeezed
- 3/4 ounce lemon juice, freshly squeezed
- 3/4 ounce passion fruit puree
Add all the ingredients to a shaker with crushed ice and shake until well-chilled.
Pour, unstrained, into a Tiki mug or a double Old Fashioned glass.
Garnish with a cocktail umbrella.