As I’ve made my way through Beachbum Berry’s remixed, the section on the Beachcomber’s Gold has somehow managed to elude my attention. The time seemed right to master yet another original Don the Beachcomber classic. Which brought me a problem: which is the best or “right” recipe? As I started wading into the history of the Chicago, Waikiki and Hollywood/Palm Springs versions, I quickly realized I had made a mistake; the more I read, the more confused I got. I should have heeded the Beacbum’s initial warning: “the Beachcomber’s Gold, a little cocktail that gives us a big headache.”
But leave it to Beacbum Berry to offer a way out: The Gold Cup. It bears a strong resemblence to the Hollywood/Palm Springs version of the Beachcomber’s Gold, but calls for maraschino liquer, something I haven’t seen in any other tiki drink, but really appreciate in the Last Word.
- 3/4 oz lime juice
- 3/4 oz simple syrup
- 1/2 oz maraschino liqueur
- 1 1/2 oz gold Jamaican rum
- 1 teaspoon Pernod (sub Herbsaint)
- 3 drops almond extract
Shake well with ice and strain into coupe glass served with an ice shell
Hukilau Room (Long Beach, CA) circa 1962 via Beachbum Berry’s Remixed
It certainly makes for a nice photo. The dominant flavor is certainly the Maraschino which gives the Gold Cup a sharp dryness to the drink. The maraschino/lime combination works really well to provide a dry base to the drink, which allows the Appleton V/X to stand out. The one thing I wish I was able to get more of in the drink was the almond extract. It really didn’t come through at all.
All in all, it’s a nice drink. The maraschino is a rare site in the world of tiki recipes, making the Gold Cup somewhat unique. The Beachbum’s preference for the Gold Cup over the original Beachcomber’s Gold(s) may have saved me a headache tonight, but I’ll be back soon to master the Beachcomber’s Gold, ice shell and all!