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In the ‘Mix’ with Herbert Burgess Junior

Published:Thursday | March 16, 2023 | 12:54 AMKrysta Anderson/Staff Reporter
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Two shots and a drink: Mixologist Herbert Burgess proudly presents his shots, alien brain hemorrhage (left) and Grenadine valley (right) along with a dark rum daiquiri.
Krysta Anderson
Two shots and a drink: Mixologist Herbert Burgess proudly presents his shots, alien brain hemorrhage (left) and Grenadine valley (right) along with a dark rum daiquiri.
Shaking with a smile, Burgess takes us step by step through his dark rum daiquiri mix making process.
Krysta Anderson
Shaking with a smile, Burgess takes us step by step through his dark rum daiquiri mix making process.
If life gives you enticing ingredients like aged dark rum, simple syrup and freshly squeezed lime, why not make a dark rum daiquiri and serve it in a Martini glass?
Krysta Anderson
If life gives you enticing ingredients like aged dark rum, simple syrup and freshly squeezed lime, why not make a dark rum daiquiri and serve it in a Martini glass?
Feast your eyes on the beauty and complexity of the alien brain haemorrhage shot.
Krysta Anderson
Feast your eyes on the beauty and complexity of the alien brain haemorrhage shot.
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Let’s face it: a drink is only as good as its mixer. And for generations, bartenders and in recent years mixologists, have been putting their knowledge and skills to the test, producing and delivering some of the greatest drinks ever known to mankind. This week, in the mix, is a newly minted bartender, who is getting his glasses wet with some incredible creations. Meet Herbert Burgess Junior.

Burgess always had a collection of liquor in his possession. He found himself becoming an avid consumer, with a discerning and unique taste. So it was only natural that working with mixes would be his ideal progression.

“I was scrolling on Instagram one day and I found The Academy of Bartending, Spirits, and Wines and I decided to do the course,” he explained to Food. What he never saw coming was enchanting and exciting the mixing world would turn out to be.

Since officially being certified in mixology, rum, beers, and wines two and a half years ago, the new journey has been an awesome experience. “I was happy to learn the history behind the rums. And it has led to me getting a job now as a bartender,” he added. Anything he mixes is a crowd-pleaser.

For our viewing pleasure, Burgess made three mixes from scratch: Herbert’s dark rum daiquiri, alien brain haemorrhage, and Grenadine valley. He invites novice and aspiring bartenders, as well as cocktail lovers, to shake up any occasion by trying their hands at creating the daiquiri. See his recipe for more details.

Herbert’s Dark Rum Daiquiri

INGREDIENTS

1 1/2 ounce Appleton 12-year-old

1 ounce simple syrup

1 ounce freshly squeezed lime juice

Ice

Martini glass

DIRECTIONS

In a cocktail shaker, add the Appleton 12-year-old, simple syrup, and freshly squeezed lime juice. Shake for 20 seconds and pour into a chilled martini glass. Garnish with lime wheel and enjoy responsibly.

krysta.anderson@gleanerjm.com