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 six books on vintage Tiki drinks and cuisine, which Los Angeles magazine dubbed “the keys to the tropical kingdom.” Esquire calls him “one of the instigators of the cocktail revolution” and Food & Wine “one of the world’s leading rum experts,” while Las Vegas magazine cites him as “one of the world’s leading mixologists.” Jeff’s been profiled in the New York Times, Wine Enthusiast magazine, Class 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 Every Day with Rachael Ray magazine.
“A hybrid of street-smart gumshoe, anthropologist and mixologist” (The Los Angeles Times) and “the Indiana Jones of Tiki drinks” (The New York Times), Jeff has co-created “Tiki+” for iPhone, a drink recipe app which Macworld magazine called “beautifully rendered and, thanks to Berry’s tireless reporting, impeccably sourced.” He’s also co-created Cocktail Kingdom’s new Navy Grog Ice Cone Kit, which The Chicagoist calls the “ultimate tiki nerd accessory.”
Jeff’s original cocktail recipes have been printed in publications around the world, from Bon Appetit and Fine Cooking magazines to such books as World’s Best Cocktails and the Mr. Boston Official Bartenders Guide; his drinks have been served at PDT and PKNY in Manhattan, Le Tiki Lounge in Paris, Smuggler’s Cove in San Francisco, Kona Lei and Costello Club in Madrid, The Tiki Room in Stockholm, Paparazzi in Bratislava, Three Dots And A Dash in Chicago, Boutiq’ Bar in Budapest, Nu Bar in Bologna and Hula Bula in Perth, Australia, among others.
Jeff has appeared on PBS Television, National Public Radio’s Weekend Edition, Martha Stewart Living Radio and Radio Margaritaville; he’s written for Saveur and Caribbean Travel & Life magazines, and has conducted tropical drink seminars and tastings across the U.S. and Europe. He’s an honorary member of the United States Bartenders Guild.