Post #493695 by Bora Boris on Fri, Nov 13, 2009 10:09 PM

I went to the signing and love the book! I also liked the Custom Beachbum Berry Cocktail. They had the recipe on display and I took a picture with my phone camera but it didn't come out so I asked The Bum for the recipe, the recipe will be in Beachbum Berry Remixed which is out next month. For those of you like me that can’t wait Jeff was kind enough to share the recipe with us.

Thank You Jeff! :D

Here's the recipe as it appears in the book:

COACHELLA COOLER

1 1/2 ounces Bourbon
1 ounce date syrup*
3/4 ounce white grapefruit juice
Dash Fee’s Old Fashion bitters

Shake well with ice cubes. Strain into an old-fashioned glass filled with fresh ice. Garnish with a long, thin strip of grapefruit peel, coiled inside the glass.

*DATE SYRUP: Finely chop enough pitted Medjool dates (around 3/4 pound) to fill one cup, tightly packed. Place in a saucepan with 2 cups water. Bring to a boil, stirring constantly, then reduce heat to low. Cover and simmer for 20 minutes. Let cool to room temperature. Pour through a fine-mesh wire strainer or double layer of cheesecloth, pressing on solids to release all syrup. Discard solids and store syrup in the fridge, where it’ll keep for several days. Shake container before use, as syrup may separate. (Yields one cup.)

Created for the release of Pete Moruzzi’s book Palm Springs Holiday. Pete’s a Bourbon man, so he asked us to come up with a whiskey drink he could serve at signings. Palm Springs is known for its date farms and Coachella grapefruit, so we started there. The two flavors did not disagree with each other, but true consensus was only achieved through the mediation of the Fees bitters, whose unifying cinnamon note gaffed the quaff.