herbsaint

Gold Cup

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.

Gold Cup

  • 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!

Corpse Reviver #2

I haven’t posted in a while. But I’ve certainly been drinking.

Last week, I had my friends Kyle and Darren over to try out a new cocktail.

It’s called the Corpse Revive #2. I’d recommend it to anybody who is looking for a summer cocktail, but wants to avoid something too sugary and sweet.

But a quick warning: it’s very boozy. I personally love boozy drinks, but if you don’t, this one probably isn’t for you.

The recipe calls for Lillet blanc, which I wrote about here. It adds a nice light flavor to the drink.

Here’s the recipe I used, which I adapted from one I found in Imbibe magazine.

1 ounce Hendrick’s gin

1 ounce Cointreau

1 ounce lemon juice

1 ounce Lillet blanc

About a half ounce of Herbsaint (or absinthe)

Mix in a shaker and serve in a martini glass with a peel of orange.

Back in the day after our silly government banned Absinthe, the Sazerac company produced Herbsaint, basically identical to Absinthe. Just scramble the letters, anyway the original formula was produced in limited edition bottles and I was lucky enough to snag one. You should try to do the same if you enjoy Sazeracs or Absinthe.

Chef Donald Link Learned "Don't Eat the Yellow Snow" Early

Maxim Mag asked New Orleans Chef Donald Link (Cochon, Herbsaint) for an early music memory, and here’s what they got:

When I was in second grade I’d go through my dad’s records when he wasn’t home – which he hated – but the first one I really listened to was Frank Zappa’s Apostrophe. I was six or seven. The song “Don’t Eat the Yellow Snow” got me into it.

Imagining a 6 year old Donald Link wondering why he shouldn’t eat yellow snow makes me smile.