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 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