1½ ozs. rum
½ oz. lime juice
½ oz. Triple Sec
¼ teaspoon maraschino liqueur
Shake well with ice. Strain into prechilled sugar-rimmed cocktail glass.
Since this recipe didn’t specify any specific kind of rum, I whipped out my bottle of Ron de Jeremy. I also used Meaghers Triple Sec, and Luxardo maraschino. I only rimmed half the glass so I could taste it without the extra sugar.
This was really nice! I was surprised by how well the maraschino stood out – the drink starts out all citrus and rum, but slides into the maraschino flavour at the finish. I didn’t find the sugared rim as off-putting as I usually do, either- it just added a little extra sweetness whenever I wanted.
There are a lot of variations of the Beachcomber out there, many involving being served over crushed ice. I’m glad the Playboy one is served up, since I don’t think the flavour would stand up to any extra dilution. I’ve seen mentions of possible earlier dates, but the first concrete citation for this drink that I know of is from “Trader Vic’s Bar-Tender’s Guide” from 1947.
This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.