PEARL DIVER

Published by
Jose Rafael Hoffmann

HOW TO MAKE A PEARL DIVER

Created by: Jeff “BeachBum” Berry

Original Post: https://beachbumberry.com/recipe-pearldiver.html

A Hot Buttered Rum is lovely. But an Iced Buttered Rum is genius. Anybody can come up with a batter for the former, but only a mad soused scientist like Don The Beachcomber could think up a batter that not only liquefies in a cold rum punch but transforms it into an utterly unique experience, with a luxuriant flavor and silky mouth-feel. That he did this in 1937, over 60 years before the advent of molecular mixology, makes his Pearl Diver even more of a marvel.

To make one, place in an electric blender: 1/2 ounce each fresh lime juice, orange juice, Don’s honey-butter mix (see the Total Tiki app or Sippin’ Safari for recipe), and Demerara rum; 1 1/2 ounces gold Cuban or Puerto Rican rum; a dash of Angostura bitters; and 4 ounces (1/2 cup) crushed ice. Blend for 20 seconds. Strain through a fine-mesh wire sieve into a Pearl Diver glass, pressing gently on solids to express all liquid (discard solids). Add ice to fill. Garnish with a geranium leaf.

About that Pearl Diver glass: This drink was such a novelty, it needed a vessel to match. The glass that the Beachcomber used — with its ribbed bottom half ballooning out into a voluptuous bowl — was as distinctive as the beverage it held.

Jose Rafael Hoffmann

Creative Director for EmpresasFH and Director of HOFFMANNdesign. Born and raised in Caracas, Venezuela, Mr. Hoffmann has been one of the most important designers for prestigious companies in South America, including Disney, Cartoon Network, Mattel among others.

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Published by
Jose Rafael Hoffmann

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