Beachcomber Cocktail


by Raul Faria 

Beachcomber Cocktail is #28 in our mission to recreate all the cocktails in the Joy of Mixology by Gaz Regan. I find it to taste like a cross between rum Kamikaze and a Daiquiri. You definitely taste the rum in this one! It’s a pretty easy cocktail to make so let’s get started.

1) Let’s get our tools together; we will need our Boston shaker, Hawthorne strainer, citrus press, a jigger with a 1 oz and a .5 oz measure and a chilled 8oz cocktail glass. Optional tool- double-strainer. Our shopping list will include light or white rum, triple sec or Cointreau, limes and maraschino liqueur.

2) Begin by adding our .5 oz lime juice to the mixing glass. To get the juice we can slice the lime and squeeze directly into our jigger using our citrus press. You can also squeeze the juice through a double strainer into a separate container. This way you will have the juice ready to go, pulp free and it’s a bit easier to pour into your jigger.

3) Next we can add our .25 oz of maraschino liqueur. If your jigger does not have a .25 oz measure you can eyeball half of the .5 oz or use two barspoons. I use Luxardo Maraschino at the bar. It is distilled from marasca cherries and herbs then sweetened with honey. It is aged in large ashwood vats and has a distinct sweet herbal flavor that really works in many different cocktail categories. I really find it fun to use in Tropical, Tiki style cocktails.

4) Now let’s add 1 oz of triple sec to our mixing glass. I like to use Bols but Hiram Walker or DeKuyper will work. If you sub for Cointreau be aware that it is a bit stronger so you may need to balance it with the maraschino liqueur.

5) Time to add our 2 oz of light or white rum. Bacardi, Cruzan, Don Q and Caña Brava are all solid choices.

6) Lets add ice and shake. Strain into chilled 8oz cocktail glass. Enjoy 🙂

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