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Lemon Chiffon Drops


1 part premium vanilla vodka

2 parts fresh squeezed lemon or premium lemonade

Shake, Shake, Shake over ice

Strain into chilled martini glass with sugar rim

Garnish with a lemon twist

Red, White & Blue-skey

Happy Fourth of July with the Red, White and Blue-skey!


Making cocktails in a mason jar for parties is super fun and easy when you don’t need to ‘strain’ the cocktail. This recipe is so delicious and easy, you’ll drink it all summer! Just place all the ingredients except the ice in the mason jar. Cart the jars to your party of choice! When ready, muddle, then add ice. Shake. Unscrew, garnish with more mint and enjoy!

  • 3 Campari Soaked Strawberries, quartered
  • Blueberries
  • Mint
  • 1-2 oz Simple Syrup
  • 1 oz Lemon Juice
  • Mint
  • 2 oz White Whiskey

Colorado Bulldog

  • 1 oz vodka
  • 1 oz Kahlua
  • 1 oz heavy cream
  • 1-3 oz Coca Cola

Shake vodka, Kahlua and cream in a shaker with ice. Strain into a large low-ball glass with ice. Top with Coca Cola.

Drink in honor of the Broncos during Super Bowl 2016!


Homemade Sweet Tea Vodka

  • 25 oz. Vodka
  • 3 large black tea bags (don’t use green tea, as it will turn bitter)
  • 8 oz. Simple Syrup

Steep bags in room temp vodka for 2 hours; add simple syrup and pour back into vodka bottle or festive container.

Applications: As a base for punch, on it’s own, with lemonade, with peach puree or get creative!

As seen on YNN for Super Bowl 2016 feature!

French 75 by LUKE Riverwalk for SACC 2016 Wall Calendar


  • 1.5 oz Pierre Ferrand Ambre Cognac
  • .75 oz Pierre Ferrand Orange Curacao
  • 1 oz simple syrup
  • 1 oz fresh lemon juice
  • .5 oz egg white*
  • 2-3 oz sparkling wine/champagne

Place all ingredients except sparkling into a shaker with ice. Shake vigorously and strain into a brandy snifter. Top with sparkling. Garnish with brandied cherry.

For more recipe and to purchase the 2016 San Antonio Cocktail Conference Wall Calendar ($25) benefiting the Houston Street Charities, click here!!

*Consuming raw or under-cooked eggs can result in food borne illness.

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.

Click Here to Order Yours Now!


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.

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!

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.

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

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

Kinsman Fitzgerald


1½ oz Kinsman Rakia

½ oz simple syrup

½ oz lemon juice

2-3 dashes of Angostura bitters

Combine Rakia, simple syrup and lemon juice in a tin over ice. Shake, strain into a coupe and garnish with bitters.

Kinsman Hemingway


1½ oz Kinsman Rakia

½ oz Luxardo

½ oz lime juice

¾ oz grapefruit juice

Combine in a tin over ice.  Shake, strain into a coupe and garnish with grapefruit zest.

Kinsman Negroni


1 oz Kinsman Rakia

1 oz Campari

1 oz Vermouth

Combine in a mixing glass with ice.  Stir and strain into a coupe and garnish with a flamed orange zest.

Kinsman Brandy Alexander


1 oz Kinsman Rakia

1 oz cream (half-and-half)

1 oz Crème de Cacao

Combine in a tin over ice.  Shake, strain into a coupe and garnish with chocolate nibs and mint.

Dripping Springs Blackberry Bramble


1.5 oz Dripping Springs Artisan Gin

2 oz simple syrup

5-6 fresh blackberries

Juice of half a lemon

Splash of seltzer water

In a cocktail shaker, muddle blackberries, gin, lemon and simple syrup. Shake with ice. Pour over a glass filled with ice and top with seltzer. Garnish with 1-2 fresh blackberries and a lemon twist.

Texas French 75


1.5 oz Dripping Springs Artisan Gin

½ oz fresh lemon juice

½ oz simple syrup

Sparkling wine or champagne

Shake gin, lemon juice and simple syrup together with ice. Strain and top with sparkling wine or champagne.

Dripping Springs Negroni


1.5 oz Dripping Springs Artisan Gin

1.5 oz Campari

¾ oz Sweet Vermouth

Garnish with an orange twist

Texas Sweet Tea Party

TexasLemonTeaMade in honor of the Patriots’ 2015 trip to the Super Bowl. (See also, XO Cafe Milk Shake)

  • 2 oz Deep Eddy Sweet Tea Vodka
  • 1 oz Deep Eddy Lemon Vodka
  • 1.5 oz Fresh Squeezed Lemon Juice
  • 3 oz water

Roll all ingredients together with ice and pour into a Collins or Pint Glass. Garnish with lemon wheel and mint.

XO Cafe Milkshake

TequilaXOMilkshakeMade in honor of the Seahawks’ 2015 trip to the Super Bowl. (See also, Texas Sweet Tea Party.)

  • 2 oz Patron XO Cafe
  • 1 oz Reposado Tequila
  • 1 oz Heavy Cream
  • 1 1/2 cups ice

Blend all ingredients in a blender and serve up. Garnish with Raspberries and Mint!


Surf and Turf Bloody Mary

Made in honor of the New England Patriots’ 2015 trip to the Super Bowl. (see also, The Last Word in honor of the Seahawks)

  • 2 oz Vodka
  • 3-6 oz Bloody Revolution Rib Eye Bloody Mary Mix
  • Lobster Tail

Combine vodka, mix and ice. Roll to combine.

Then either:

a) OVERTHETOP…Pour into giant schooner and garnish with an entire lobster tail

b) MOREREALISTIC…Pour into a Collins glass and garish with a skewer of grilled lobster


Scotch Lady

Created by Phil Ward for Death & Co in NY, this egg white and scotch cocktail is full flavored and very well balanced!


  • 1.5 oz The Famous Grouse (or your favorite blended scotch)
  • ½  oz bonded apple brandy
  • ¾ oz lemon juice
  • ¾ oz simple syrup
  • ¼ oz grenadine
  • 1 egg white
  • Garnish: brandied cherry

Dry shake all the ingredients, then shake again with ice. Double strain into a coupe glass and garnish with the cherry.