Contributing Blogger: Jeff “Beachbum” Berry of the “Beachbum Berry” blog
“I set out to fashion a holiday season Tiki drink that could serve as a tropical alternative to the usual Hot Buttered Rum. Eventually I hit on the notion of employing coconut cream instead of dairy butter. The other ingredients fell into place after that, with a cinnamon and clove garnish to reinforce the wintry taste profile.”
While holiday and tiki drinks are not two words generally associated. Learn how Jeff “Beachbum” Berry, a self-proclaimed tiki expert, infuses a wintry cocktail with the tropics in this hot drink called a Whitecap. Discover other holiday cocktails in our collection of original recipes from the top bartenders across the nation.
- 3/4 ounce coconut cream
- 1 ounce amber 151-proof rum
- 1/2 ounce dark Jamaican rum
- 1/4 ounce light Puerto Rican rum
- 8 ounces (1 cup) whole milk, boiling hot
- 3 cloves
- Ground cinnamon
- Place Lopez, rums, and cloves in a pre-heated specialty mug.
- Bring milk to a boil, then pour into mug and stir.
- Top with a pinch of ground cinnamon.
- Garnish with a cinnamon stick and serve immediately.
Tips/TechniquesCocktail Blogger Jeff "Beachbum" Berry recommends Lopez coconut cream and, for an amber 151-proof rum, Cruzan or Bacardi.
Meet the Blogger
One of Imbibe magazine’s “25 Most Influential Cocktail Personalities of the Past Century” and one of The Daily Meal’s “60 Coolest People in Food & Drink,” Jeff “Beachbum” Berry is the author of five books on vintage Tiki drinks and cuisine, which Los Angeles magazine has called “the keys to the tropical kingdom.” He’s been profiled in the New York Times, Wine Enthusiast magazine, Salon.com, the New Orleans Times-Picayune, and the Florida Sun-Sentinel; he’s also been featured in the Washington Post, the Wall Street Journal, and the New York Post. (Headshot Photo Credit: Olivier Konig)