One of the more enjoyable parts of cocktail archaeology, at least to me, is the revival of the faux-Polynesian tiki craze that owned America during the ’50s and ’60s. Tiki culture still maintains some of the same unrealistic charm that keeps Disneyland in business, with the added benefit that a lot of the tiki drinks spawned during that era are good. Most of the recipes that we now have access to are due to the research and hard work of Jeff “Beachbum” Berry, who has ferreted the secret, coded recipes out of retired barmen the world over.
This recipe is a Beachbum original, taken from the pages of his second book, Intoxica!. While you can still find a copy from time to time, I’m pretty excited to note that he is releasing a new, revised-and-expanded book which includes the contents of Intoxica! and Grog Log, called Beach Bum Berry Remixed. With all the drinks from his first two books plus at least forty new ones, I’m just itching to get my hands on a copy. Stocking stuffer, anyone?
1½ oz tequila
1 oz Cointreau
1 oz Bärenjäger
1 oz unfiltered (cloudy) apple juice
1 oz lime juice
Shake well with a scoop of crushed ice. Pour into a tall glass and add more crushed ice to fill. Garnish with a lime wedge and serve.
We just recently discovered this gem and have been making the bejeezus out of it. It sounds very strange, mixing apple juice and tequila, but it’s really, really good. We normally reserve tiki drinks for the summer, since that’s when you want a tall glass full of cracked ice and fruit juice. Apple juice, though, is perfect for fall and much better at this time of year (especially if you have an apple farmer at your local farmer’s market). The apple and honey mix perfectly with the earthy, spicy tequila, while the lime juice adds acidity and the Cointreau rounds out the flavor. It’s delicious, easy and rather perfectly autumn-appropriate.