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Holly’s Hotty Toddy


  1. 1 Packet Alpine Hot Cider and Water
  2. 1.7 ounces (50ml) of 100% Agave Tequila
  3. 1 Teaspoon Local Honey
  4. 3 Dashes of Ground Cinnamon
  5. 2 Dashes of Ground Clove
  6. 1 Dash of Ground Ginger

Heat up 8 ounces of water—either boiled or micro-waved for two minutes. Stir in and dissolve the Cider Packet and Honey. Add in the tequila. Add in the Cinnamon, Clove, and Ginger. Stir until mixed in. Sip, enjoy, and repeat.

To fancy up the Toddy for you or guests – add whipped cream on top, or make in large batches in a pitcher, and float apple slices (red delicious) in it for a treat at the end!

Happy Hollydays!

Recipe by: Holly Starkey-Bethel

Bulleit Rye Manhattan



  • 2 oz Bulleit Rye Whiskey
  • 1 oz Martini & Rossi Sweet Vermouth
  • Angostura Bitters

Stir together 2 oz whiskey, 1 oz vermouth and 2 dashes of bitters. Serve up or on the rocks. Garnish with a cherry.

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Traditional Rita


Combine 1 1/2 oz. Curevo Tradicional Reposado tequila, 1 oz. Agavero and
3/4 oz. fresh lime juice with ice in a cocktail shaker. Shake and strain over ice into a festive glass. Garnish with a lime wheel.

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Bacardi Tangerine Coconut Gimlet

Combine 1 1/2 oz. Bacardi Tangerine, 1 1/2 oz. Bacardi Coconut,3/4 oz. lime juice and 2-3 dashes bitters with ice in a cocktail shaker. Shake and strain into a martini glass. Garnish with a lime and an orchid.

Tito’s Mule


Add 1 1/2 oz. Tito’s and 1/2 oz. fresh lime juice to a copper cup or Collins glass. Add ice. Slowly top with ginger beer and stir gently with a bar spoon. Garnish with a lime wedge.

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Cinnamon Toast

Shake 1 oz. Fireball whisky and 1 oz. Orchata with ice. Strain into a graham cracker rimmed grappa glass.

Rum Chata Beam Honey Frappe

Blend 2 1/2 oz. Rum Chata, 2 oz. Jim Beam Honey and 2 dashes Angostura bitters with 2 cups of ice in a blender. Pour into a festive glass and garnish with whipped cream, grated nutmeg, graham crackers and mint.

Ciroc Amaretto Pina Colada


Blend 1 1/2 oz. Ciroc Amaretto, 1 1/2 oz. Ciroc Pineapple, 1 oz. Coco Lopez, 2 dashes bitters and 3/4 oz. fresh lime juice in a blender with 12 cubes of ice. Pour into a festive glass and garnish with a mint sprig and toasted coconut.

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Classic Bloody Mary


Combine 2 oz. Ketel One and 4 oz. Bloody Revolution Original mix in a cocktail shaker. Roll and strain over fresh ice into a mason jar. Garnish with a combination of olives, cherry peppers and celery.

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Crown Royal Apple Cinnamon Sweet Tea

Combine 2 oz. Crown Regal Apple, 1/2 oz. cinnamon syrup, 2 1/2 oz. fresh lemon juice and 2 dashes of bitters in a shaker with ice. Strain over fresh ice in a Collins glass. Garnish with an apple slice.

Pineapple Daiquiri Punch

In a pitcher combine 12 oz. Mt. Gay rum, 4 oz. Liber & Co. pineapple gum syrup, 4 oz. lime juice, 12 dashes bitters and 8 oz. club soda. Stir and pour into Tiki mugs filled with crushed ice. Garnish with a mint sprig.

Spooky Spicy Sangria


  • 1 bottle of your favorite French Red wine
  • Ripe Seasonal Fruits
  • 1/2 cup brandy, cognac or grand marnier
  • 2 tbsp Honey or Agave Nectar to desired sweetness
  • 10 oz Ginger beer
  • Cinnamon + Nutmeg to tast

Stir together, chill for about an hour. Enjoy over ice!

Sparkling Elderflower

Pour 3/4 oz. St-Germain and 3-4 oz. of Cava in a champagne flute. Garnish with a lemon twist.

Ophelia No.12

OOpheliaNo12PHELIA NO.12

As served at the Ballet Austin Guild Preview Party in August 2015

  • 1 ½ oz GEORGE DICKEL NO.12
  • ½ oz pistachio orgeat
  • ½ oz key lime juice
  • ginger-peach soda
  • dehydrated key lime

Shake. Strain into long glass filled with fresh ice.

Splash ginger-peach soda. Garnish w/ dehydrated lime wheel

dehydrated lime wheels – Place key lime wheels on baking racks into 170 degree oven for 6 hours, rotating every 90 minutes. Allow to cool. Store in air tight container.

pistachio orgeat – Toast 1 cup pistachios and infuse 6 cups simple syrup for 8 hours. Add 25 dashes orange flower water.

ginger-peach soda – Equal parts ginger beer & peach soda



Anejo Old Fashioned

.25 oz agave nectar
1 dash Angostura bitters
Orange peel
3 oz Anejo Tequila

Garnish Brandied cherry

In an Old Fashioned glass, lightly muddle the agave nectar, bitters and orange peel.
Fill with ice and add the tequila.
Stir, and garnish with a brandied cherry.


  • 1  1/2 oz still rosé wine
  • 1/2 oz simple syrup
  • 1 3/4 oz silver tequila, 100% agave
  • 1/2 oz fresh lime juice
  • 1/2 oz fresh lemon juice
  • 1/4 oz strawberry juice
  • salted rim

Shake all ingredients with ice and strain over new ice into a coup glass with salted rim.

Garnish with strawberry!

Army and Navy Cocktail

  • 2 oz. Treaty Oak Waterloo Gin
  • 1/2 oz. Fresh Squeezed Lemon Juice
  • 1/2 oz. Orgeat (Almond Syrup- B.G. Reynolds brand works well)
  • Lemon Twist for Garnish

Combine the Treaty Oak Waterloo gin, lemon juice, and orgeat in a mixing glass and shake vigorously with ice. Strain into a chilled cocktail glass and garnish with the lemon twist.

Treaty Oak Mai Tai

  • 1 oz. Treaty Oak Rum
  • 1 oz. Treaty Oak Barrel Reserve Rum
  • 1/2 oz. Paula’s Texas Orange or Pierre Ferrand Orange Curacao
  • 3/4 oz. Fresh Squeezed Lime Juice
  • 3/4 oz. Orgeat (Almond Syrup- B.G. Reynolds brand works well)
  • Mint Sprig and Lime wheel for Garnish

Combine the Treaty Oak rums, orange curacao, orgeat, and lime juice in a mixing glass and shake vigorously with ice to chill. Strain drink into a glass filled with crushed ice. Garnish with the mint sprig and lime wheel on the rim of the glass.


Split 2 vanilla beans lengthwise and scrape out the seeds. Over medium-low heat, mix 1 cup white sugar with 1 cup water, stirring until sugar is dissolved. Add vanilla seeds and bean pods, whisking to distribute evenly. Simmer on low heat for 10 minutes. Cool, then pour into an airtight glass container and let steep, refrigerated, overnight. Strain through a couple layers of dampened cheesecloth to remove fine particles and store in an airtight container. Keep refrigerated. Will last about two months.


Honey Syrup keeps honey from freezing and seizing when mixed in cocktails. Just mix 3/4 cup honey with 1/4 cup hot water over low heat and stir to combine. Keep refrigerated. Will last about three months.


In a saucepan over medium heat, lightly toast 3 cinnamon sticks, crushed lightly to expose more surface area to the heat. Crush again, but don’t pulverize. Add 1 1/2 cups sugar and 1 1/2 cups water, then simmer 10 minutes, stirring to dissolve sugar. Cool & let steep two hours, then double-strain through a couple layers of dampened cheesecloth into an airtight container. Keep refrigerated. Will last about two months.


Simple Syrup really is simple. Over medium-low heat, mix one cup of white sugar with one cup of water, stirring until sugar is dissolved. For Rich Simple Syrup, use one cup of sugar to a half-cup of water. You might find the richness of turbinado or demerara sugar works better for certain drinks, where plain white sugar provides brightness and snap – experiment and see what you like. Keep refrigerated. Will last about two months.


  • Step One
    Lightly toast 1/4 cup whole dried allspice berries just until fragrant then crush to break up, but not completely turn to powder. In an airtight container, combine the allspice with 1 1/8 cups 151 demerara rum (Lemon Hart). Let steep 10 days in a cool, dark place.
  • Step Two
    After 10 days, strain the infused rum through cheesecloth, then a coffee filter, to remove allspice. In a saucepan over medium-low heat, combine 1 1/2 cups water with 2 1/2 cups brown sugar. Stir to blend until sugar is completely dissolved. Let brown sugar syrup cool, then add the infused rum. Funnel into an airtight glass bottle or jar and let sit 30 days in the refrigerator. This will level out the heat of the allspice. Keep refrigerated. Will last about six months.


In a saucepan over medium heat, lightly toast 50 cloves, 1 tablespoon whole allspice berries, and 1 whole nutmeg (crushed, not ground). Combine in an airtight container and add 8 oz 151 demerara rum, the peeled zest from 8 limes (being careful to not include any of the bitter white pith),and 1/2 cup grated fresh ginger. Infuse for 24 hours, then double-strain the infused rum to remove ingredients and small particles. Make a rich simple syrup of 2 cups sugar and 1 cup water and let cool. In an airtight container, combine the infused rum, the rich simple syrup, and 10 drops almond extract. Stir to combine. Let rest two weeks, refrigerated, for the ginger to mellow. Keep refrigerated. Will last about six months. (recipe adapted from Kaiser Penguin.)


In a heavyweight Ziploc, smash up 2 1/2 cups whole, raw almonds – just enough to break them into large chunks, not totally crushed into powder. A mallet, rolling pin, or even a muddler works well. Arrange in a single layer on an ungreased baking sheet (use parchment paper if you like) and toast in a preheated oven at 400 degrees for 10 minutes. When finished toasting, in a saucepan, combine the crushed, toasted almonds with 2 cups of sugar and 1 1/2 cups of water. Bring to a simmer, then cook 10 minutes, stirring. Remove from the heat and let cool, then pour into an airtight container and let the mixture steep, unrefrigerated, for 24 hours. Strain the mixture through a cheesecloth-lined strainer into a jar or bottle (it’ll take a while to slowly drip out), then add 12 drops of orange flower water, 12 drops of rose water, and 1 oz of overproof vodka to help reduce spoilage. Shake to blend. Keep refrigerated. Will last about three months.

Don’s Honey Butter Batter for the Pearldiver

  • ½ lb. Sweet cream butter
  • ½ lb. Honey
  • ½ lb. Light cream


  • Melt butter in a double boiler.
  • Add cream.
  • Heat mixture to 160° F.
  • At the same time, heat honey in a double boiler to 160° F.
  • Pre-warm the bowl of a blender by filling it with water to 120° F.
  • Empty and dry the bowl and immediately transfer to it the butter-cream mix and honey.
  • Blend at high speed for five (5) minutes.
  • Allow to stand for ten (10) minutes.
  • If there is no separation, re-blend for five (5) minutes.

The Pearldiver

  • This drink alone shows how truly creative and inventive Don was.  He developed a batter that not only made a creamy, buttery, luscious drink, but that stayed rich and liquid in a cold rum punch—and all before the advent of molecular gastronomy!
  • To make one, place in an electric blender: 1/2 ounce each fresh lime juice, orange juice, Don’s honey-butter mix, and Demerara rum; 1 1/2 ounces gold Cuban or Puerto Rican rum; a dash of Angostura bitters; and 4 ounces (1/2 cup) crushed ice. Blend for 20 seconds. Strain through a fine-mesh wire sieve into a Pearl Diver glass, pressing gently on solids to express all liquid (discard solids). Add ice to fill. Garnish with a geranium leaf.
  • These special glasses may also be found online.

© 2015 Jeff Berry

151°Rum Swizzle!


  • Over the years, this drink has been modified by the additionof extra ingredients such as mint, cinnamon syrup (actually one of Don’s “secret ingredients” called “spice # 4”), and apple, but here’s the original
  • To make the Beachcomber’s 151 Swizzle: into an electric blender put 1/2 ounce each fresh lime juice and sugar syrup; 1 1/2 ounces 151-proof Hamilton Demerara rum or Lemon Hart 151 rum; a dash of Angostura bitters, 6 drops Pernod or Herbsaint, and 8 ounces (1 cup) crushed ice. Flash-blend at high speed for no more than 5 seconds. Pour unstrained into a flared metal swizzle cup, adding more crushed ice to fill. Dust with nutmeg. Garnish with a cinnamon stick.
  • What? You don’t have a flared metal swizzle cup? Come on now!  The 151° Swizzle is always served this way.  Again, this special cup may be purchased online.

© 2015 Jeff Berry

The Navy Grog

  • To make a Navy Grog, place in your shaker 3/4 ounce each fresh lime juice, white grapefruit juice, and club soda; 1 ounce each gold Demerara rum, dark Jamaican rum, and white Cuban or Puerto Rican rum; and 1 ounce honey mix, shake with ice, then strain into a glass containing your ice cone.
  • This recipe was reconstructed by Jeff Berry by watching an old bartender in Playa del Rey mix the best Grog he’d ever tasted by adding heated, (thus runny and mixable) honey to the drink as called for in Don’s original recipe.  He then discovered a Navy Cookbook from 1950 to which Don had detailed how to mix honey and water half and half, heat to dissolve and then refrigerate till needed, much like making simple syrup. 
  • The requisite ice-cone can be made by purchasing a cone mold on-line for use at home.  The original method was to freeze shaved ice overnight in a pilsner beer glass with a straw inserted—too much work!

Mai Tai!

  • Don the Beachcomber’s second most famous drink, but interestingly, Victor Bergeron’s (Trader Vic’s) recipe is the better one, and the most famous to this day.
  • A proper Mai Tai has a deep amber hue, because it’s the liquor that should dominate the drink, not the sweeteners.
  • Unfortunately, 17-year-old J. Wray & Nephew rum is a thing of the past. But by replacing it with an aged Martinique rum mixed with a premium Jamaican rum, we can approximate Vic’s original goal ofmai-tai-photo “creating a drink that would be the finest drink we could make, using the finest ingredients we could find.”
  • In your shaker pour 1 ounce each fresh lime juice, Rhum Clément VSOP Martinique rum, and Appleton Estate Extra dark Jamaican rum; 1/2 ounce orange Curacao; and 1/4 ounce each orgeat syrup and sugar syrup. Add at least 2 cups of crushed ice, then shake well for around 10 seconds. Pour unstrained into a double old-fashioned glass. Sink your spent lime shell in the drink, and garnish with a mint sprig. (Drink pictured above.)

© 2015 Jeff Berry

The Zombie!

  • zombie-drinkDon the Beachcomber’s original recipe, his first concoction, and in its original form the source of his undying fame…
  • Jeff “Beachbum” Berry spent over ten years tracking down this recipe and its secret “numbered spice” ingredients, and this probably dates from Don’s original formulation, as the source worked for Don beginning in 1937.
  • To make one, combine 3/4 ounce fresh lime juice, 1/2 ounce falernum, 1 1/2 ounces each gold Puerto Rican rum and gold or dark Jamaican rum, 1 ounce 151-proof Lemon Hart Demerara rum, 1 teaspoon grenadine, 6 drops Pernod, a dash of Angostura bitters, and 1/2 ounce Don’s mix (2 parts grapefruit juice to 1 part cinnamon-infused sugar syrup; see Sippin’ Safari or Beachbum Berry Remixed, or the Total Tiki app for syrup recipe).
  • Put this mix in an electric blender with 6 ounces (3/4 cup) crushed ice, then blend at high speed for no more than 5 seconds. Pour into a tall glass. Add ice cubes to fill. Garnish with a mint sprig.
  • Don called his signature drink “a mender of broken dreams.” We think you’ll agree. But proceed with care: Don himself would serve no more than two to a customer.

© 2015 Jeff Berry


photosobremesa(Sobremesa: a Spanish word which refers to the time spent after lunch or dinner talking with the people with whom one shared the meal.)

1. 5 oz Paula’s Texas Lemon Liqueur                             2 Basil Leaves                                                                     Splash of Sparkling Water

Muddle one basil leaf in bottom of glass, add ice and Paula’s Texas Lemon, rim glass with second basil leaf and drop into glass, top with sparkling water.

Paula’s Big Tex

photobigtexcocktail1.5 oz Texas Bourbon

.75 oz Paula’s Texas Orange Liqueur

1.5 oz Ginger Ale

Stir ingredients together over ice in highball glass.

TX Fresh Paloma Shot

tx fresh paloma

1 ½ oz Z Tequila Anejo

½ fresh Texas Red Grapefruit

Squeeze grapefruit over ice in shaker cup, add tequila, shake to chill. Pour over ice in rocks glass or strain into chilled cocktailglass.

Pina Rita

pina rita(Makes 4)
6 oz Z Tequila  Blanco
2 oz Paula’s Texas Orange Liqueur
8 oz Pineapple Juice

Stir ingredients together, pour into ice cube trays, place in freezer for three hours or until cubes are frozen enough to hold their shape when removed from trays. Drop cubes into blender, blend until slushy, and pour into glasses. Garnish with a wedge of pineapple or lime.

Stone Fence

2 oz brandy (or applejack, Scotch, bourbon, rye, or rum)

Top with Texas Keeper GoldRush Cider

Black Velvet Cocktail

Combine equal amounts Texas Keeper No. 1 cider and a dark Texas beer (like 512 Pecan Porter)

Grave Digger

2 oz Texas Keeper GoldRush Cider;

1 oz whiskey (or bourbon)

Add crushed ice and top with ginger beer.

Cider Breeze

700 mL Texas Keeper No. 1 Cider

100mL gin

100mL elderflower cordial

Garnish with lime and apple