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Beachcomber’s Gold, Hollywood


0.5 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
Also called amber rums, gold rums are medium-bodied rums that get their coloring from added sugars like molasses or caramel. These rums can either be left un-aged or slightly aged in charred oak barrels.
0.25 oz
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
0.25 oz
Also called amber rums, gold rums are medium-bodied rums that get their coloring from added sugars like molasses or caramel. These rums can either be left un-aged or slightly aged in charred oak barrels.
6 drop
A major producer of the French liqueur pastis, an anise-flavored liqueur. A successor of Absinthe, it was produced under that moniker until it was banned in france in the early 1900s. Henri Pernod, then focused its efforts on the lower-alcohol, wormwoodless, anise-flavored Pernod.
4 drop
The essence of almond, also known as a tincture. A few drops will do ya.

Blend with 1/4 cup crushed ice and strain into a coupe glass lined with an ice shell. #blend #ontherocks


From Hollywood Beachcomber’s waiter Dick Santiago’s 1937 recipe book.


Herbal
Fresh
Beachbum Berry Remixed
avg. 4.0 (7)
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