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