Warm days and nights are perfect rum-drinking weather. For some reason, I rarely drink rum or rum cocktails during cold weather, but when it’s hot outside, I start thinking about rum.
One of my favorite rum cocktails is the daiquiri, a simple mixture of rum, lime juice, and sugar, making it a great starting point for other, rum-based cocktails. The Hemingway daiquiri, which is made with maraschino liqueur and grapefruit juice, is one popular variation. Another popular, though slightly less-known variation is the Beachcomber.
The question of who mixed up the first Beachcomber is a subject of some debate. Some credit Donn the Beachcomber in Los Angeles in the 1930s, and others point to Trader Vic around the same time. The fact that this is both a simple drink and a quick riff on a classic makes me think that lots of people had the same idea.
The real key to making a good Beachcomber cocktail is to use quality ingredients. However, that doesn’t mean that you must buy the most expensive ones. There are some great rums at very reasonable prices out there. My personal favorites for this drink are Flor de Cana silver or Brugal extra dry. Both make a great drink and are affordable, well-made rums. Triple sec is an easy product to overpay for, but I’m convinced that Hiram Walker triple sec is almost as good as other products that cost three or four times as much. Unfortunately, there aren’t a lot of maraschino liqueurs that come into the United States, but Maraska and Luxardo are the leading brands, both of which are quite good. Lime juice should be freshly squeezed and strained to remove the pulp. Once you’ve done that, you are ready to try this quick, easy summer rum cocktail, the Beachcomber.
The Beachcomber Cocktail
Makes one cocktail.
- 2 ounces rum
- ½ ounces triple sec (Hiram Walker recommended)
- 1 ounces lime juice
- ¼ ounces maraschino liqueur
- In a rocks glass (or a cocktail shaker), add all ingredients.
- Add ice.
- Stir briefly to incorporate.